Farro Pilaf

Prep Time: 5 minutes         Cooking Time: 35 minutes
Equipment: cutting board, knife, saucepan, spatula
Servings: 4         Serving Size:  ½ cup

Ingredients: 

1 tablespoon canola oil

1 cup farro

1 shallot, finely chopped

2 ½  cup low sodium chicken stock

½ teaspoon salt

¼ cup parsley

½  teaspoons thyme

1 teaspoons oregano
 
 
 
 
Instructions: 

1. In a medium saucepan heat canola oil over medium high heat.

2. Add faro and shallots. Cook for 2 minutes.

3. Sir in chicken stock and salt and bring to a boil. 

4. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes.

5. Check the farro towards the end of the cooking and add 1 to 2 tablespoons of water if the pan dries out before the farro is tender.

6. Top with parsley and thyme, fluff with a fork and serve.

 
Variations: 

● Add broken spaghetti.

● Vegetable stock can be used instead of chicken stock and helps reduce sodium content.