I love to turn people on to farro. It's an ancient grain, some say a relative of wheat, that was first cultivated in Mediterranean countries. I get pleasure from the idea that I can cook something that people also cooked thousands of years ago. I like that connection.
History aside... farro is just plain delicious. Nutty and "toothy", it's great served naked and also good all dressed up with herbs and vegetables. Hot or room temperature. Very convenient.
Here's a super simple recipe, inspired by the queen of grains, Heidi Krahling, chef/owner of Insalata's Restaurant in San Anselmo. (http://www.insalatas.com/) Heidi also has recently published a cookbook, Insalatas Mediterranean Table, filled with recipes for her great style of cooking!
Toasted Farro with Lemon and Parsley
1 cup farro (I look for "semi-pearled"--it cooks faster)
1/2 cup minced onions
1/4 cup olive oil
1 1/4 cups chicken or veg stock
1 tsp salt
zest of 1 lemon (use a microplane for a fine zest)
2 Tbsp chopped parsley
pepper to taste
Heat the oil in a medium saute pan and add onions and farro. Saute over a medium heat, stirring frequently, until grains are evenly browned, about 15-20 minutes. Add liquid and salt. Cover and simmer until tender, but still al dente--about 20-30 minutes. Add the zest and parsley and adjust seasoning. Serve hot or cold.
Serves 4
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