- 5 tablespoons olive oil
- 1 cup farro
- 2 cups vegetable broth
- 1/4 cup minced onion
- 1 egg
- 1 cup grated Pecorino cheese
- Salt and pepper to taste
- Heat 2 tablespoons of the olive oil in a 2quart sauce pan; add the farro and cook it, stirring occasionally until all the grains are coated and you hear a crackling sound. Stir in the onion and cook until the onion wilts. Add the broth and bring to a boil. Lower the heat and simmer the farro until the liquid is absorbed and the farro is cooked through but al dente.
- Transfer the farro to a bowl and add the remaining ingredients. Mix well and add salt and pepper to taste. Use wet hands to form small patties about 3 inches in diameter.
- Sauté them in the remaining olive oil in anon stick pan until browned on both sides. Serve hot.
Tips/TechniquesYou may also use Asiago cheese instead of the Pecorino or use 1/2 cup of each.