one serving, first day
another day, leftovers revived with the usual risotto technique of adding to the chef's pan with a quarter inch or so of already boiling water, this time with some real jagged edged arugula thrown in for color and a flavor kick, heated through enough after mixing up with the boiling water to achieve serving temperature status.
Here is another farrotto dish: farro with onions and artichokes: sautéed onions and artichoke pieces as the farrotto additives, with some good cheese on top:
Like risotto, it is easy to make many variations on this theme. Here is one with mushrooms, green garbanzo beans and arugula:
You can also see the leftover wild rice that we threw in for good measure.
And yet another version with a little chopped red pepper for color. Served with amazingly cheap simply prepared lamb chops, good meat portion control too with the small size.