Based on the recipe described in The Japan Times, I tried cooking with farro for the first time.
It is known that farro, an ancient whole grain, is rich in protein, vitamins and minerals.
To make it a vegan dish, soy yogurt and soy cheese were used instead of creme fraiche and Gruyere, respectively. Because of the simple seasoning only with salt and pepper, these alternatives might greatly affect the taste. Even if my dish tasted different, I am very happy with it. Farro has a wonderful chewy texture. I love it!
Since soy cheese I used was not melty, the picture is not very good but yet I am fully satisfied!