Creamy Farro

Welcome to Starch Week here at Fudging Ahead! Today I am giving an easy farro recipe that made my husband find it tasty! Unfortunately, I neglected to take any pictures of the final product with the chicken and mushrooms. Basically, I made this chicken recipe I love, but added some mushrooms and onions I sauteed. I added this at the end to reheat the chicken and blend it in with the farro. It worked really well, but you could easily add other food like beef, vegetables, etc. I would just recommend you cook them first and simply reheat them with the farro.

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This recipe made cooking farro a lot quicker than before. Normally it takes an hour of simmering farro, but I had this recipe ready in under an hour (including the prep work). Yay for a weeknight meal!

Directions for Creamy Farro

  • 150 g farro (1/2 a pound)
  • 1/2 cup chopped onion
  • 1-2 Tablespoons butter or alternative
  • 1 Tablespoon minced garlic
  • 1/2 cup white wine, separated
  • 2 cups chicken broth
  • Salt and pepper

Begin by melting 1 Tablespoon of the butter in a large heavy-bottomed saucepan. Add the onion and saute for a few minutes until the onion starts to soften and brown.

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If needed, you can add more butter. Then, add the garlic and stir for 15 seconds.

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Add the farro, again stirring.

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After 30 seconds to 1 minute, add half of the white wine to scrape up any brown bits from the bottom of the pan. Add some salt and pepper.

Add the chicken broth and bring to a simmer.

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Let it simmer, uncovered, for about 20 minutes.

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The broth should become absorbed. At this time, you can add mix-ins such as cooked mushrooms, chicken, etc. If the farro sticks to the pan, add some more wine and allow it to cook off for a couple minutes. Add more salt and pepper, if needed.

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Directions for Creamy Farro (without pictures)

  • 150 g farro (1/2 a pound)
  • 1/2 cup chopped onion
  • 1-2 Tablespoons butter or alternative
  • 1 Tablespoon minced garlic
  • 1/2 cup white wine, separated
  • 2 cups chicken broth
  • Salt and pepper

Begin by melting 1 Tablespoon of the butter in a large heavy-bottomed saucepan. Add the onion and saute for a few minutes until the onion starts to soften and brown. If needed, you can add more butter. Then, add the garlic and stir for 15 seconds. Add the farro, again stirring. After 30 seconds to 1 minute, add half of the white wine to scrape up any brown bits from the bottom of the pan. Add some salt and pepper.

Add the chicken broth and bring to a simmer. Let it simmer, uncovered, for about 20 minutes. The broth should become absorbed. At this time, you can add mix-ins such as cooked mushrooms, chicken, etc. If the farro sticks to the pan, add some more wine and allow it to cook off for a couple minutes. Add more salt and pepper, if needed.

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6 thoughts on “Creamy Farro

  1. Don’t know that I’ve ever tasted farro but have been hearing a lot about it so will have to look for it and try cooking it,

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