1. Bring water to a boil in a sauce pot. Add chicken base and carrots; simmer until the carrots are tender.
2. Strain carrots from the stock. Reserve stock. Purée the carrots in food processor until smooth. Return carrots to the stock.
3. Heat the olive oil and sauté the onions and garlic until the onions are tender. Add the farro, bay leaves and warmed carrot stock.
4. Cover and simmer over low heat, stirring frequently. Cook until the farro is tender and the liquid is absorbed. Season to taste with salt and pepper. Cover, label, date, and refrigerate for future service.
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