Herbed Farro

 

 

This recipe goes with Caw Caw Creek Pork Belly

Yield: Makes 4 to 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes


Ingredients

  • 1 (1-oz.) package fresh chervil*
  • 2 cups loosely packed fresh flat-leaf parsley leaves
  • 2 tablespoons salt
  • 4 cups chicken broth
  • 1 cup finely chopped onion
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 1/2 cups uncooked farro (see "Pantry Key," below)

Preparation

  1. 1. Remove leaves from chervil. Cook chervil, parsley, and salt in boiling water to cover in a small saucepan 45 seconds; drain. Plunge into ice water to stop the cooking process; drain. Process herbs and 1 cup water in a blender until smooth. Pour through a fine wire-mesh strainer into a bowl. Discard liquid.
  2. 2. Microwave chicken broth in a microwave-safe bowl at HIGH 5 minutes or until warm.
  3. 3. Meanwhile, sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until softened. Add garlic, and cook 1 minute. Add farro, and sauté 1 minute. Reduce heat to medium; add 1/2 cup hot broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed. Stir in 1/4 cup herb puree; reserve remaining puree for another use. Season with pepper to taste.
  4. Pantry Key. Farro: A deliciously chewy whole grain that's high in protein and has a bold, nutty flavor; a great alternate for anyone who loves barley.
  5. *1 (1-oz.) package fresh tarragon may be substituted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Herbed Farro Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy