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Farro with Spanish Chorizo, Feta and Dill
© Christina Holmes

Farro with Spanish Chorizo, Feta and Dill

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Hugh Acheson puts farro to good use here by combining it with chorizo, then topping the dish with a surprise combination of feta and fresh dill.

Slideshow: Farro Recipes

  1. 2 cups farro (12 ounces)
  2. Kosher salt
  3. 2 teaspoons extra-virgin olive oil
  4. 8 ounces dry Spanish chorizo, very thinly sliced
  5. 2 medium shallots, minced
  6. 1/2 cup minced celery
  7. 1 cup chicken stock
  8. 2 tablespoons unsalted butter
  9. 1/2 cup chopped parsley
  10. 4 ounces feta cheese, crumbled ( 1/2 cup)
  11. 1/4 cup chopped dill
  1. In a medium saucepan, cover the farro with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat, stirring occasionally, until al dente, about 25 minutes; drain well.
  2. In a large, deep skillet, heat the olive oil. Add the chorizo and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the shallots and celery and cook, stirring, until softened, about 4 minutes. Stir in the drained farro and the chicken stock and cook, stirring, until most of the stock is absorbed, about 3 minutes. Stir in the butter and parsley and season lightly with salt. Transfer the farro to shallow bowls, scatter the feta and dill on top and serve.

Suggested Pairing

A light-bodied white such as Albariño or Sauvignon Blanc.



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