This savory garlic farro recipe is a perfect alternative to rice or potatoes — simple to make, nutty and delicious!
Last Thursday was busy, maybe a little busier than normal even. One of those days where all of a sudden it’s after six o’clock and thoughts about dinner aren’t even a blip on the horizon.
My daughter, who spent all evening outside until the lights came on, stopped playing with her friends long enough to ask for chicken noodle soup for dinner.
Since my son was at my folks’ for the night, and my husband was busy coaching a lacrosse game (they won!), it was just us girls.
And you know what?
Chicken soup with buttered saltine crackers sounded perfect to me.
But a couple nights ago, when I had a little more foresight, we tried farro for the first time.
It’s nothing new and crazy.
In fact, farro has been around since ancient times, and it has always been very popular in Italy — specifially Tuscanny.
With a texture similar to a cross between Israeli couscous and brown rice, and with a delicate, nutty flavor, it’s also quite versatile!
Even prepared simply, we found it quite delicious.
- 1 cup farro perlato
- 1 garlic clove, smashed
- 3 cups chicken broth
- 2 tablespoons olive oil
- Warm the olive oil and garlic in a medium sauce pan over medium heat for 2 minutes. Add the farro, and let it toast in the olive oil – stirring often – until it starts to look golden, about 5 minutes. Add the chicken broth all at once, increase the heat to high and bring it to a boil.
- Once it's reached a hard boil, cover the pot with a tight-fitting lid, and reduce the heat to medium-low (or whatever keeps it at a light boil). Let the farro simmer for 18 minutes, then remove it from heat and let the it sit for another 5 minutes before taking the lid off.
- Fluff the farro with a fork, remove the garlic, and serve it hot.
Take a minute to read through the comments for some extra tips, as well as the box instructions for your variety, as cooking needs can vary widely from type of farro you use to methodology (e.g., lid/no lid).
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