Do you ever eat farro? It’s an ancient grain related to wheat. It has a wonderfully nutty, rich flavor and works beautifully as a side dish to chicken and pork. You cook it much like you would prepare a rice pilaf—sautéing garlic and onions first, adding the farro and water and simmering until done.
This recipe comes from my chef friends Kathi Riley and Brenda Ruiz, who prepared a similar dish for a recent local fundraiser to benefit Sacramento’s Food Literacy Center (a non-profit doing amazing work here inspiring children to eat good food, check them out!) Out of all the fabulous dishes that evening, this one was my favorite. I went back for seconds, thirds, and fourths, and couldn’t wait to make it.
In this recipe we cook farro with onions, garlic, herbs, and water, and then mix with sautéed Swiss chard and radicchio (a chicory that looks like red cabbage, but isn’t). I hope you give it a try!
Do you have any favorite farro recipes? Please tell us about them in the comments.
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Farro with Swiss Chard and Radicchio Recipe
Prep time: 10 minutes
Cook time: 50 minutes
Yield: Serves 6 to 8
Prep the swiss chard and radicchio while the farro is cooking.
Farro comes in different forms, for this we are using pearled farro. If you are using a different type of farro, check the cooking time and instructions on the farro package.
- 4 Tbsp olive oil, divided 2 Tbsp and 2 Tbsp
- 1 medium onion, diced, about 1 1/2 cups
- 6 garlic cloves, peeled and lightly crushed
- 1 teaspoon kosher salt
- 2 cups (1/2 pound) pearled farro
- 4 cups water
- 1 teaspoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 cups sliced swiss chard (center ribs removed)
- 2 cups sliced radiccio
- 1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried rosemary