For this dish, use whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and some brands cook in as little as 20 minutes, making it one of the fastest-cooking whole grains. (Ours took 30 minutes.)
The simplest cooking method is best: Just boil in salted water for about 20-30 minutes until tender and drain well. Warm farro can be tossed with sautéed aromatics, olive oil and herbs for a simple but satisfying side dish such as this one. It went wonderfully with our Shawarma Chicken.
We were fresh out of mint, so in lieu of making an extra trip to the grocery store, we just substituted two tablespoons of fresh oregano, which was one of the herbs in our main chicken entrée.
Warm Farro with Lemon and Herbs
- 3 Tbsp. extra-virgin olive oil
- 1 onion, chopped
- Salt and pepper
- 1 garlic clove, minced
- 1 1⁄2 cups whole farro
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 1 Tbsp. lemon juice
- Bring 4 quarts water to a boil in a Dutch oven. Add farro and 1 tablespoon salt, return to boil, and cook until grains are tender with a slight chew, 20-30 minutes. Drain farro, return to now empty pot, and cover to keep warm.
- Heat 2 tablespoons olive oil in 12-inch skillet over medium heat, until shimmering. Add onion and 1/4 teaspoon salt and cook, stirring frequently, until onion is softened and slightly golden, 6 to 8 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add remaining 1 tablespoon oil and cooked farro, stirring frequently until heated through, 3 to 5 minutes.
- Remove from heat and stir in parsley, mint, and lemon juice. Season with salt and pepper to taste, and serve.
Recipe from America’s Test Kitchen The Complete Mediterranean Cookbook