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
2 cups farro (12 ounces)
2 teaspoons extra-virgin olive oil
8 ounces dry Spanish chorizo, very thinly sliced
2 medium shallots, minced
1/2 cup minced celery
1 cup chicken stock
2 tablespoons unsalted butter
1/2 cup chopped parsley
4 ounces feta cheese, crumbled ( 1/2 cup)
1/4 cup chopped dill
How to Make It
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.