Recipe by Southern Living September 2011


Recipe Summary

40 mins
40 mins
Makes 4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • Microwave chicken broth in a microwave-safe bowl at HIGH 5 minutes or until warm.

  • 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.

  • 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.

  • *1 (1-oz.) package fresh tarragon may be substituted.


McCrady's Restaurant and Husk Restaurant, Charleston, SC