ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Browned-Butter Farro

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 15 mins
Total time 1 hr

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.


  • 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.