Kombu Soaked Farro
Kombu Soaked Farro
Yield 4
Ingredients
- 6 cups Water
- 5 strips Dried kombu - a type of seaweed
- 2-3 green ends Leeks, chopped
- Half yellow onion, thinly sliced
- 2 cups Mushrooms, chopped
- 1 inch Ginger, minced
- 2 cups Farro, rinsed
Instructions
- Combine all the ingredients in a large soup pot and bring them to a boil.
- Reduce to a simmer, cover, and cook for at least one hour.
- Remove kombu strips with tongs. Set aside in a large bowl to cool.
- Allow the broth to continue to simmer.
- Once cooled, finely chop the kombu and gently stir it into the broth.
- Most of the liquid will be absorbed by this time, but there will be a bit remaining. The rest will absorb in the next hour or so, but you can enjoy it now as a more brothy dish.
