Farro and Black Rice with Green Garlic and Pea Shoots

• 6 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 2 chiles de arbol
• 2 bay leaves
• 3/4 cup black rice (see Sources)
• 3/4 cup white wine
• 1 tablespoon thyme leaves
• 1/2 cups farro (see Sources)
• 1/2 cup thin diagonally sliced green garlic
• 4 ounces pea shoots
• Kosher salt and freshly ground black pepper

1. Heat a medium saucepan over medium heat for 1 minute.
2. Swirl in 2 tablespoons olive oil, and add 1/2 cup onion, one chile, and a bay leaf.
3. Cook 3 to 4 minutes, stirring often, until the onion is translucent.
4. Add the rice, stirring to coat it with the oil, and toast it slightly.
5. Pour 1/4 cup white wine into the pan and reduce by half.
6. Add 4 1/2 cups water and 1 teaspoon salt, and bring to a boil.
7. Turn the heat to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente.
8. When the rice is almost done, stir continuously about 5 more minutes, until all the liquid has evaporated.
9. Season with a few grindings of black pepper, and transfer the rice to a baking sheet to cool.
10. Discard the chile and bay leaf.
11. Meanwhile, heat a second medium saucepan over medium heat for 1 minute.
12. Swirl in 2 tablespoons olive oil, the remaining 1/2 cup diced onion, the thyme, and the remaining bay leaf.
13. Cook, stirring often, 3 to 4 minutes, until the onion is translucent.
14. Add the farro, stirring to coat it with the oil and toast it slightly.
15. Pour in the remaining 1/2 cup wine and reduce by half.
16. Add 8 cups water and 2 teaspoons salt and bring to a boil.
17. Turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through.
18. Strain the farro and transfer it to a baking sheet to cool.
19. Discard the bay leaf.
20. Heat a large saute pan over high heat for 1 minute.
21. Slice the remaining chile thinly on the diagonal.
22. Swirl in the remaining 2 tablespoons olive oil, and add the green garlic, sliced chile, and a teaspoon salt, and saute 2 to 3 minutes.
23. Add the farro, 1/4 teaspoon salt, and a few grindings of black pepper.
24. Cook about 5 minutes, stirring constantly with a wooden spoon, scraping the bottom of the pan as the grains crisp slightly.
25. Stir in the rice, and cook another 2 to 3 minutes.
26. Add the pea shoots, and cook until just wilted.
27. Taste for seasoning.

extravirgin olive oil, onion, arbol, bay leaves, black rice, white wine, thyme, thin, shoots, kosher salt

Taken from www.epicurious.com/recipes/food/views/farro-and-black-rice-with-green-garlic-and-pea-shoots-391067 (may not work)