Farro With Parsley And Butter Food

FARRO PILAF

Steps:

• Rinse farro under cold water and drain.
• Melt butter in a medium saucepan. Add onion and garlic and cook until softened, about 3 minutes.
• Add farro and orzo and cook until lightly browned and nutty smelling, about 6 minutes.
• Add broth & carrots.
• Bring to a boil, cover and reduce heat to a low simmer for 30-35 minutes or until liquid is absorbed and farro is tender.
• Remove from the heat and cover. Rest 5 minutes.
• Fluff with a fork and stir in almonds, parsley, and salt.

FARRO WITH PARSLEY AND BUTTER

Steps:

• Heat a medium saucepan over high heat for 1 minute. Swirl in the olive oil, and add the diced onion, thyme, cinnamon stick, chiles, and bay leaf. Cook 3 to 4 minutes, stirring often, until the onion is translucent.
• Add the farro, stirring to coat it with the oil, and toast it slightly. Add 8 cups water and 2 teaspoons salt. Bring to a boil, turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through. Drain the farro and discard the cinnamon stick, chiles, and bay leaf. Toss the hot farro with the butter. When all the butter has melted, stir in the parsley and a few grindings of black pepper. Taste for seasoning.