Farro gets the silky risotto treatment in this fall-flavored slowcookerrecipe.
4 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1/4 cup white wine (optional)
1 1/2 cups whole farro (not pearled)
4 cups unsalted vegetable stock
1 can (15 oz) pumpkin puree
6 tablespoons grated Parmesan
1 tablespoon fresh sage, chopped
1 box (10 oz) frozen peas, thawed
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup toasted walnuts, chopped
1. Melt 3 tbsp of the butter in a largeskilletover medium heat. Add onion and cook, stirring, 3 minutes. Stir in garlic; cook 2 minutes. Add wine and farro; cook 1 minute or until most of the wine evaporates. Transfer to slow cooker.
Stir in vegetable stock, pumpkin, 4 tbsp of the Parmesan and the sage. Cover and cook on HIGH for 4 hours. Uncover and gently stir in peas, remaining 1 tbsp butter, the salt and pepper. Spoon intobowlsand top with walnuts and remaining 2 tbsp Parmesan.
For easy cleanup:
Line your slowcookerwith a disposable slowcookerliner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slowcookerand simply dispose of the liner. Do not lift or transport the disposable liner with food inside.