A simple side dish to roasted meats or fowl. It is just as easy as making rice and very good for you in adding to your consumption of whole grains.
REC: Easy Farro Pilaf
4 c cold water
1 bay leaf
1 T butter
1/2 a yellow onion, chopped fine
1/2 red bell pepper*, chopped fine
2 c chicken broth
2 T Champagne vinegar
A handful of parsley, roughly chopped
Pour the farro, cold water, bay leaf and salt in a medium pot with a lid and bring to a boil over high heat. Cover the pot and turn down the heat to very low and let the farro simmer for 10 minutes. Drain and let it hold in the strainer while you prepare the pilaf part.
In the same pan, melt the butter over medium heat and sauté the onion and bell pepper with a small pinch of salt. Cook, stirring, until the onions are tender and translucent.
Pop the partially cooked farro back into the pan and stir around for a few minutes until the farro is a tiny bit browned in the buttery onions.
Pour in the chicken stock, just until the farro is almost covered in the broth. You might not need the full 2 cups. Taste for salt and add a few grinds of pepper. Put the lid back on the pot and turn the heat down again to very low. Simmer covered for 15 minutes.
The farro should be tender but toothsome, not mushy, and should have absorbed all the broth. Pour in the vinegar and the parsley, stir well, and serve hot.
Note: for the peppers in my pilaf I used a handful of those sweet miniature peppers that you often see in the market in a little plastic clamshell.
If you don’t have a nice light vinegar like the Champagne vinegar I had in the pantry, lemon juice would also be wonderful in the pilaf.