Farro with Creamy Root Vegetables Jennifer writes, “An ideal, hearty recipe for a cozy warm evening. This is a simple recipe packed with protein.” 2 1/2 Cups water 2 1/2 Cups chicken stock (or 2 1/2 Cups water mixed with 2 1/2 tsp. CHICKEN SOUP BASE) 2 Cups farro (usually sold by the other grains/oats/couscous) 4 TB. olive oil, divided 2 medium shallots, finely chopped 1 1/2 lbs. turnips (3-4), peeled and cut into bite-sized pieces 1/2 lb. carrots, chopped (4 medium) 2 cloves garlic, thinly sliced 1/2 Cup white wine 1/2-1 Cup chicken stock (1/2-1 Cup water plus 1/2-1 tsp. CHICKEN SOUP BASE) 1 Cup Parmigiano-Reggiano cheese, grated 3 TB. freshly chopped parsley

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