INGREDIENTS
1 1/2 cups
farro
3 cups
vegetable broth
2
yellow squash
2
corn cobs, kernels removed
1/4 cup
red onion, chopped or sliced
2
sprigs of thyme (about 1 teaspoon)
1 tbsp
olive oil
1/4 cup
dry white wine (optional)
1/4 cup
parmesan (optional
salt and pepper