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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.