For the Farro
1 ½ cups water
¾ cup farro
1 small bay leaf
2 whole peppercorns
Pinch of fine sea salt
For the Stew
2 pounds fresh mussels in their shells
2 Tbsp extra-virgin olive oil
1 cup finely chopped yellow onion (about 1 small)
1 cup thinly sliced carrots (about 2 small)
1 cup thinly sliced celery stalks (1 to 2 pieces)
2 to 3 cloves garlic, lightly crushed
2 tsp. minced fresh rosemary
2 bay leaves
1 dried red chile
½ tsp. fine sea salt
1 ½ cups dry white wine
1 ½ cups chopped fresh or diced canned tomatoes with their juices, (one 14-ounce can)
1 ½ cups water
¼ tsp. freshly ground black pepper
1 tsp. sugar
2 tablespoons freshly squeezed lemon juice, plus lemon wedges to serve
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh flat-leaf parsley
Recipe and photo shared with permission from Ancient Grains for Modern Meals [3] by Maria Speck [4], copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Links
[1] https://oldwayspt.org/grain/farro
[2] https://oldwayspt.org/grain/wheat
[3] http://www.amazon.com/exec/obidos/ASIN/1580083544/oldwayspreservat/103-1446448-4127826
[4] http://www.facebook.com/pages/Ancient-Grains-for-Modern-Meals/103107013106217