If there is one ingredient I’m most thankful to Ina Garten for introducing into my life, it’s farro! That humble, nutty grain is one of my favorite things to cook with and such a hearty way to round out a meal.
Lidey Heuck’s Warm Herbed Farro is her take on the rice pilaf her mom always made. As a ’90s kid, I feel like we practically lived off Rice-A-Roni pilaf, so I was excited to try this more grown-up version.
For this simple side, onion and thyme cook in butter until fragrant, then broth and farro are added and simmered until the grains are tender but still pleasantly chewy. In the last few minutes, chopped parsley and scallions are stirred in, adding freshness and a pop of brightness. That’s it. It’s easy, cozy, and the kind of side dish that goes with almost any protein.
The leftovers are also excellent tossed into a salad!
Book: Cooking in Real Life, page 154
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: chicken broth
Recipe not online.
