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Browned-Butter Farro

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 15 mins
Total time 1 hr
Yield

Makes 6 servings

Farro is an ancient form of wheat that has seen a resurgence in recent years. Here we toast cooked farro in a bit of browned butter for a surprisingly delicious side.

Ingredients

  • 1 teaspoon kosher salt
  • 2 cups uncooked farro
  • Vegetable cooking spray
  • 3 tablespoons butter
  • Freshly ground black pepper
  • Garnish: fresh chives

How to Make It

  1. Bring 1 tsp. kosher salt and 6 cups water to a boil in a large saucepan over medium-high heat. Add farro; cook, stirring occasionally, 25 minutes or until tender. (Farro will still have a slightly springy texture.) Drain farro. Spread in a single layer in a jelly-roll pan coated with cooking spray; cool completely (about 15 minutes).

  2. Melt butter in a large skillet over medium heat. Cook butter, whisking constantly, 7 to 8 minutes or until butter turns golden brown. Add farro to skillet; cook, stirring constantly, 2 minutes or until thoroughly heated. Remove from heat, and add salt and pepper to taste.