Farro PilafPosted: December 14, 2014
Ok everyone, big news: I have a new favourite grain! I know what you’re thinking: “Sheesh, Jacquie is in love with her grains…” Why yes, I am. And this one takes the cake on a scale of one to yum: Farro! It’s Gold Forest Grain‘s newest (oldest?) grain, and has an incredible flavour profile. Nutty, earthy and slightly sweet. Oh man, this stuff is good! You can pick up a bag at the Old Strathcona Farmers market. (Seriously, do!) I’ll be doing a writeup with more information on Farro for the Local Good soon. Stay tuned!
And then it got me thinking of all of the other things I could do with this rockin’ grain: Risotto, cold rice salads and pilaf. Hmmm, I love pilaf! It was a nice, easy place to start. Begin by melting 1/4 cup butter in a pot.
Add your peas and chicken stock (I used no salt added, so that you can control your seasonings yourself!)
And control them I did: Paprika, garlic powder, roasted garlic and red pepper seasoning and lawry’s seasoning salt (essentially my favourite combination of spices and seasoning!). Add them all to the pot and mix well. Bring to a boil then simmer for about 45 mins, until almost all of the liquid is absorbed and your house smells amazing!
Once most of the liquid is absorbed, keep covered and let sit for 5-10 mins, allowing the Farro to absorb even more of the flavour. Serve as a side or as a main topped with a fried egg. Enjoy the rich, gravy-like flavours of this incredible dish.
You will need:
1/4 cup butter
2 cups Farro
2 small or 1 medium onion
4 cups no salt added chicken stock
2 tsps lawry’s seasoning salt
1 tsp roasted garlic and red pepper seasoning
2 tsps paprika
2 tsps garlic powder
1/2 cup of frozen peas
Begin by melting butter in a pot over medium heat. Dice onions and brown in butter. Add Farro and stir well to combine. Add chicken stock, seasonings and spices, and peas, cover and bring to a boil. Once boiling, reduce to a simmer on medium-low heat, stirring occasionally, until most (about 90%) of the liquid is absorbed and the Farro is tender (About 45 minutes). Turn off heat and let sit for another 10 to 15 minutes, until all liquid is absorbed. Serve hot as a side dish, or as a main, topped with a fried egg. Enjoy, a lot!