3 tablespoons extra-virgin olive oil
4 large cloves garlic, sliced
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1 small yellow onion, diced
1 large red pepper, diced
1 cup farro rinsed
1 can (11.5 ounces) low sodium V8
1 can (11.5 ounces) vegetable broth
1 ounce water
1 can (6 ounces) pink salmon, boneless and skinless, drained
1 can (7.5 ounces) red salmon, will need to de-bone and skin, drained
Parmesan cheese, for garnish
Heat a large sauté pan over medium heat. Add 3 tablespoons of extra-virgin olive oil, sliced garlic, diced onion and diced red pepper, then season with salt and pepper; lightly brown.
Add rinsed farro and lightly brown. Add the V8, vegetable broth and water; cover, reduce to medium-low heat. Check every 5 minutes to stir. Add more liquid as needed. Cook until farro is al dente (this will take about 30 minutes).
In a small sauté pan, heat the salmon until all excess liquid is cooked out.
Plate serving of farro with salmon on top. Finish with parmesan cheese.
Cook's note: When cooking in a risotto-style, it is important to not let the farro dry-out. If it becomes sticky in texture, more liquid will be needed.