Another Americas Test Kitchen recipe, I tried this one to find a good way to use this whole grain. It reminds me of tasty risotto with a bit of a nutty kick and was super easy to make (as opposed to fussy risotto). The flavor is rich and delicious and I felt worth the time. The pictured recipe is 1/2 the batch.
Ingredients
- 1 1/2 cups whole farro
- 3 cups chicken broth
- 3 cups water
- 4 tbsp unsalted butter
- 1/2 onion, chopped fine
- 1 garlic clove, minced
- 2 tsp minced fresh thyme
- salt
- pepper
- 2 ounces Parmesan, grated (1 cup)
- 2 tbsp minced fresh parsley
- 2 tsp lemon juice
Instructions
- Pulse farro in blender until about half of the grains are broken into smaller pieces.Bring broth and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.Melt 2 tablespoons butter in large Dutch oven over medium-low heat. Add onion and cook, stirring frequently, until softened, 3 to 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.Stir 5 cups hot broth mixture into farro mixture, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.Add thyme, 1 teaspoon salt, and 3/4 teaspoon pepper and continue to cook, stirring constantly, until farro becomes creamy, about 5 minutes.Remove pot from heat. Stir in Parmesan, parsley, lemon juice, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Adjust consistency with remaining hot broth mixture as needed. Serve immediately.HAPPY EATING!!
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