Farro with Spring Vegetables
Ingredients
- 1/2 cup Italian pearled farro, dry
- 1 cup vegetable broth (I use homemade)
- 10 spears asparagus, ends cut and cut into 1" pieces
- 1/3 cup frozen peas, thawed
- 1 Tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons fresh-cracked black pepper
- 1 teaspoon sea salt
- 1 teaspoon red pepper flakes (more or less, to taste)
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