FARRO SALAD

A weeknight favorite that I made yet again this week. A+ from Art

Ingredients

• 1 cup farro

• 2 cups chicken broth

• 1 bay leaf

• One cooked rotisserie chicken, chicken shredded

• One cup fresh asparagus tips, cut into one-inch pieces

• One cup mushrooms, sliced then chopped. Pick your favorite mushroom

• ½ onion, diced  

• ½ cup white cooking wine

• Two tablespoons butter 

• ¼ teaspoon grated nutmeg

• 1 teaspoon salt

• ½ teaspoon pepper

• ½ cup heavy cream

• ½ cup shredded asiago cheese

Prep

1. Bring the chicken stock to a boil and add the bay leaf

2. Add Farro and turn down to simmer. Cook according to package directions until all the stock is absorbed and farro is cooked. 

3. Remove the bay leaf

4. While the farro is cooking, melt the butter in a large, deep skillet  

5. Cook the onion and mushroom until soft

6. Add salt and pepper

7. Add the cooking wine and simmer until the wine has mostly evaporated off

8. Add the asparagus and cook until bright green and just beginning to soften

9. Add the cooked farro and then the shredded chicken to the skillet

10. Add the nutmeg and mix well

11. Add the heavy cream and heat until it begins to thicken

12. Remove from the heat, then add in the shredded asiago cheese

13. Mix well until the cheese is melted

14. Add more salt/pepper to taste

Serve immediately and enjoy!