Toasted Black Rice and Farro

Directions

1. Heat a medium dutch oven until hot, about 1 minute. Add 2 tablespoons of your olive oil, 1/2 cup onion, one chile and one bay leaf. Cook about 3 minutes until the onion is translucent
2. Add the rice, stirring to coat it with the oil and toast it lightly. Pour in 1/4 cup white wine and then let that reduce by half. Next add 4 1/2 cups water and 1 teaspoon of salt. Bring to a boil then turn heat to simmer and cook for 40 minutes. When it's almost done stir constantly until it's evaporated. Season with pepper and then put the rice on a baking sheet to cool. Note: My rice didn't soak up all the liquid but it was done so I drained it then let it cool on the baking sheet. Discard the chile and bay leaf.
3. In a second dutch oven add 2 tablespoons olive oil, 1/2 cup onion, thyme and remaining bay leaf to the hot pot. Cook, stirring often until the onion is translucent, about 3-4 minutes. Add the faro and stir it to coat and again toast it slightly. Pour in remaining 1/2 cup wine and reduce by half. Next add 8 cups water and 2 teaspoons of salt and bring to a boil. Turn the heat to low and simmer for 30 minutes until tender. Strain the farro and place on another baking sheet to cool. Discard the bay leaf.
4. You're almost there! Heat a large saute pan then add the remaining chile which you have sliced on a diagonal along with 2 tablespoons olive oil, 1/4 teaspoon of salt and green garlic if you have it. Saute for 2-3 minutes then add the farro, 1/4 teaspoon of salt and some pepper. Cook for about 5 minutes then stir in the rice and cook about 2-3 minutes. If you had other greens you wanted to add in here now's the time- kale or chard would work well. Add pea shoots here if you have them and want to take Suzanne's recommendation! Taste for seasoning and you're ready to serve it under fish or as a side for anything else your little heart desires.