No reviews available
Farro with Spanish Chorizo, Feta and Dill

© Christina Holmes

Farro with Spanish Chorizo, Feta and Dill


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.