1½ pounds green beans, trimmed Kosher salt, as needed1½ cups farro2 tablespoons extra virgin olive oil1 tablespoon canna-oil, see page 37¼ cup yellow miso
Blanch green beans in salted water; drain and submerge in ice water to cool.
In a medium saucepan, add faro and enough lightly salted water to cover. Bring to a boil, lower heat and simmer until just tender, about 10 minutes. Drain, spread onto a baking sheet and cool refrigerated, about an hour.
Heat olive oil in saute pan, add farro and do not stir, about 3 minutes. Stir and toast until golden brown. Add green beans, a few tablespoons water if you want more tender green beans. Stir canna-oil into miso, toss to coat, adjust seasonings and serve. Makes 8 servings, each about 11 mg THC.