1 cup farro
1/4 tsp sea salt
1 1/2 tbsp white miso
1 tbsp rice cooking wine
1 tsp reduced-sodium soy sauce
1 tsp rice vinegar
1/2 tsp organic evaporated cane juice
1 tbsp safflower oil
1 tbsp peeled and minced fresh ginger
1 5-oz slice thick uncured all-natural ham, cut into matchsticks
5 cups coarsely chopped green cabbage (about 1 lb)
2 carrots, peeled and thinly sliced diagonally
3 green onions, cut into 1-inch pieces
In a medium saucepan, add farro, salt and 2 cups water. Cover and bring to a boil, reduce to low, cover and simmer until farro is tender and liquid is absorbed, about 30 minutes.
Meanwhile, in a small bowl, whisk together miso, rice wine, soy sauce, vinegar and cane juice; set aside.
In a large wok or skillet on high, heat oil. Add ginger and stir-fry until fragrant, 20 seconds. Add ham and stir-fry until lightly browned, 30 seconds. Add cabbage and carrots and stir-fry until cabbage wilts and is lightly browed, 1 1/2 minutes.
Add miso mixture and green onions; heat and stir until combined, about 1 minute more. Divide farro and ham mixture among plates.