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 

Farro with Spanish Chorizo, Feta and Dill
Photo: © Christina Holmes
Total Time:
45 mins


  • 2 cups farro (12 ounces)

  • Kosher salt

  • 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


  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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