From: Executive chef Adam Mali, Brasserie S & P, Mandarin Oriental, San Francisco. Yield: 4 servings. 2 cups farro 4 cups water 4 Tbsp. olive oil 2 cups sherry 1 large yellow onion, minced 1 sprig thyme, minced to taste, salt to taste, black pepper Place farro with water in heavy-bottomed pot. Add a pinch of salt. Bring to a boil. Cover and simmer until water is absorbed by farro, about 20 minutes. Remove farro from pot; cool on tray. Toss with 2 Tbsp. olive oil to prevent ...

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