Recipes Farro with Spanish Chorizo, Feta and Dill 5.0 (1) 1 Review 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 By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing A light-bodied white such as Albariño or Sauvignon Blanc. Rate it Print