Ingredients

• 1 cup Organic Farro uncooked
• 1/2 tsp Salt divided
• Water enough to cover Farro

• 2 Tbsp Olive Oil
• 1/2 cup diced Onion
• 1 1/2 cups chopped Apple preferred variety
• 1 Tbsp minced fresh Rosemary
• 1/4 tsp Ground Black Pepper
• 2 Eggs large, slightly beaten
• 2 cups Vegetable Broth

Instructions

1. Place farro and 1/4 teaspoon salt in a pot with enough water to cover. Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes. Drain well. Set aside.
2. While farro cooks, preheat oven to 350°F.
3. Heat olive oil in a medium skillet. Add onion and sauté until just beginning to soften, about 5 minutes. Add apples and cook until the apples begin to release their juices, about 5 minutes more. Remove from heat and set aside.
4. Add the apple mixture, rosemary, 1/4 teaspoon salt, black pepper, and eggs to the cooked farro and stir well to incorporate. Place farro mixture in an 8 x 8-inch square baking pan and spread evenly. Pour vegetable broth over the top.
5. Bake until broth has been absorbed and dressing has set, 35-40 minutes.