Herbed Farro Pilaf
- 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
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.
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