December 12, 2012
Farro is one of those pantry items that always seem to get pushed to the back of my cabinet as I reach for the usual rice or quinoa. But flipping through my dog-eared copy of Sunday Suppers at Lucques, I was inspired by one of Suzanne’s many farro recipes, she gives so many options for this single grain.
Well, it’s now moved to the front of the shelf—the texture and taste of this powerhouse grain are wonderful. And it’s an excellent side for entertaining; you can cook it in advance and then just toss it with what you want at mealtime.
Adapted from Sunday Suppers at Lucques
3 tablespoon Extra-Virgin Olive Oil
2 cloves garlic
1 onion, quartered
1 celery stalk, cut in three pieces
1 carrot, cut in three pieces
2 bay leaves, fresh (if you have them)
3 thyme springs
2 chile de arbol
2 teaspoons salt
1 ½ cups farro
8 cups water
Heat a medium saucepan over high heat for 1 minute. Pour in the olive oil and add the onion, celery, carrot, bay leaves, thyme sprigs and childe de arbol. Cook for about 5 minutes, the onion will start to turn golden brown and the smell in your kitchen will be divine.
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, then turn the heat down to low, and simmer about 30 minutes, until the faro is tender and just cooked through. Drain the farro and discard the onions, celery, carrot, herb stems and chiles. Toss with a swirl of olive oil and fresh herbs, or it’s excellent tossed with the Chopped Meyer Lemon Dressing.