Farro With Parsley And Butter Food

FARRO PILAF

Farro Pilaf image

Farro Pilaf is an easy, flavorful dish that complements all kinds of protein entrées like chicken, beef, and pork!

Provided by Holly Nilsson

Time 1h

Number Of Ingredients 10

Ingredients

2 tablespoons butter
½ onion (finely diced)
1 clove garlic ( minced)
¾ cup farro
⅓ cup orzo
14 ½ ounces chicken broth ((1 can) )
2 tablespoons carrot (shredded)
2 tablespoons slivered almonds (toasted)
2 tablespoons parsley
⅛ teaspoon salt

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.

Nutrition Facts : Calories 273 kcal, Carbohydrate 42 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 510 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

FARRO WITH PARSLEY AND BUTTER

Farro with Parsley and Butter image

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup diced onion
1 tablespoon thyme leaves
1 cinnamon stick
2 chiles de árbol, crumbled
1 bay leaf, preferably fresh
1 1/2 cups farro (spelt)
4 tablespoons unsalted butter, cut into cubes
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

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.

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