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Herbed Farro

April 12, 2012

One of my 2012 goals is to incorporate new grains into my diet.  We eat a lot of rice but there are so many whole grains that are readily available these days.  I especially love grain-based salads like tabbouleh because they are so versatile, travel well for lunch on the go and you can pack a lot of healthy and filling ingredients into them.

We were at a restaurant a few weeks ago and Conrad’s entree came with some sort of farro.  It was creamy, garlicky and delicious.  I picked up some farro at the store and started looking into recipes.  I came across an herb farro that sounded delicious and very Spring-like.  Served with baked halibut on top it was a delicious meal.  I loved fish with the herbed farro but I think it would go well with any type of protein.  The farro was just as delicious the next day and, as expected, traveled well for lunch at work.

If you’d like to serve with halibut, get 6 oz. fillets and season well with salt and pepper.  Bake for 10-12 minutes at 375°.

Herbed Farro
adapted from Williams-Sonoma
serves 3-4  

4 tablespoons olive oil, divided
1 bay leaf
1/2 teaspoon dried thyme
1 cup farro
2 cups chicken stock
zest and juice of one lemon
1/4 cup scallions, white and green parts, thinly sliced
1/2 cup flat-leaf parsley, roughly chopped
1/4 cup chives, chopped

sea salt and freshly ground black pepper

Warm 2 tablespoons olive oil in a large saucepan over medium heat.  Add bay leaf, dried thyme and farro and cook, stirring, for one minute.  Add stock, 2 cups water, 1 teaspoon salt and several grinds of fresh black pepper.  Bring to a boil, then cover and reduct heat.  Simmer until farro is tender and liquid is absorbed, about 20 minutes (note: after 20 minutes the farro was tender but there was still liquid.  If this is the case, drain any remaining liquid).  Remove from heat and let cool slightly.

Discard bay leaf and transfer farro to a bowl.  Add lemon zest and juice, 2 tablespoons olive oil (you can use high quality olive oil for this), scallions, parsley and chives.  Toss to combine and season with sea salt and fresh pepper to taste.

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