Little Farro Cakes

http://www.ciaoitalia.com/seasons/19/1921/little-farro-cakes

Farro is an ancient type of wheat and a cousin to another ancient grain known as spelt. It is protein packed and versatile.Use it in soup, stews, salads, risotto and to make these farro cakes to serve as a side to roasts, poultry and fish. The technique is similar to making risotto but without all the stirring.

Makes six cakes
Ingredients

5 tablespoons Filippo Berio olive oil
1 cup farro
2 cups vegetable broth
1/4 cup minced onion
1 egg
1 cup grated Pecorino cheese
Salt and pepper to taste
Directions

Heat 2 tablespoons of the olive oil in a 2quart sauce pan; add the farro and cook it, stirring occasionally until all the grains are coated and you hear a crackling sound. Stir in the onion and cook until the onion wilts. Add the broth and bring to a boil. Lower the heat and simmer the farro until the liquid is absorbed and the farro is cooked through but al dente.

Transfer the farro to a bowl and add the remaining ingredients. Mix well and add salt and pepper to taste. Use wet handsto form small patties about 3 inches in diameter.

Sauté them in the remaining olive oil in anon stick pan until browned on both sides. Serve hot.

Note: You may also use Asiago cheese instead of the Pecorino or use 1/2 cup ofeach.