Creamy Farro with Parsley
One of the things I learned from attending various cooking schools around the world is that a few ingredients are often better than more, and that the addition of one simple flavor element can take something ordinary and rather bland and turn it into something intriguing and flavorful. I’ve been staring at the farro I brought back from Italy for months now, wondering what to do with it when inspiration struck. I had a small bit of creme fraiche left in the refrigerator and some fresh parsley, and it turns out that and a little butter and salt was all I needed. If you’re working on eating more whole grains and exploring the wide world of grains, farro is a nice change from rice. It has a nuttier flavor that I think you’ll like, and this simple side dish could be paired with just about any meat or serve as the basis for a more complex dish if you add some roasted vegetables and / or cooked chicken. If you amp it up a bit, I’d love to hear about it in the comments!
- 1 cup dry farro
- 2 cups water
- 2 tablespoons creme fraiche
- 2 tablespoons butter
- 2 tablespoons minced fresh parsley (or more as desired)
- Salt to taste
- Combine the farro and water in a small saucepan, cover, and bring to a boil. Reduce heat and simmer until cooked through and the water has absorbed, about 30 minutes. Stir in the creme fraiche, butter, and parsley and then season with salt to taste.