| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon canola oil
- 1/4 cup broken spaghetti, linguine or orzo
- 3/4 cup farro
- 1 shallot, finely chopped
- 1 1/2 cups low-sodium chicken or vegetable stock
- 1/4 teaspoon kosher salt
- 1/4 cup chopped parsley
- 2 teaspoons chopped fresh thyme or oregano
Instructions
- In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
- Top with the parsley and thyme, fluff with a fork and serve.
Nutrition Facts
| Calories | 200 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 5 milligrams |
| Sodium | 250 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 4 grams |
| Protein | 8 grams |
| Sugar | 4 grams |
Reviews
There was little flavor to this. So, I had to add a few things. I added diced red peppers, garlic. I topped it off with parsley and chives. Great recipe, just make it your own. I served it with salmon and a tossed salad.
Perfect – children even went back for seconds!
This is so good! You can switch up the herbs too. I’ve made it with oregano, which was delicious but my favorite is rosemary. Healthy and awesome!
Yum! Will add more greens/veg next time.
This is delicious. I served it with pork chops with ginger cherry sauce and it was a lovely change to jasmine rice. To prepare, I used olive oil instead of canola oil. I also used 1/4 cup of orzo to the 3/4 cup of Farro and for herbs, I used Italian parsley and fresh lemon thyme. The recipe greatly understated the amount of liquid required. I used roughly 3/4 cup in additional liquid to get the Farro to a state that was fully cooked. The brand that I used was Bob’s Red Mill Organic Farro. The package recommends soaking the Farro overnight. So, I put it in water in the fridge first thing in the morning and let it soak for about 12 hours. Then, I drained, rinsed, and used in the recipe. Still took approximately 35 minutes to cook; soaking did not reduce the amount of cooking time or the amount of liquid to make it turn out right. Will definitely make it again.
This was delicious and easy. Would have been able to add an entire extra cup of liquid at the beginning. This is more of a side dish than a main dish. Nutty but with great flavor, like a rice pilaf, but much healthier.
We had never had Farro before and this was the perfect intro recipe! Farro is much richer, more satisfying than rice. I used Barrillo’s Whole Grain angel hair pasta. I can see how you can change up the taste each time by using different fresh herbs. Deliciously wholesome comfort food! My husband kept saying ‘hmmm’ with each mouthful~
Delicious, hearty and easy. I found that even with the heat turned down very low, my water cooked away quickly, so I added a bit more (twice and it was fine. Check well before the end of the cooking time to watch your water level. I served this with salmon and asparagus. My husband, the toddler and I all gave it the thumbs-up!