Farro with Vegetables and Thyme
A versatile farro dish with carrots, celery, onions and thyme that can be served as a great side, a chilled salad or as a base for a soup.
- 1 cup of farro
- 4 cups of stock (or water)
- 2 tablespoons fresh thyme (picked)
- 2 each medium carrots (peeled and small diced)
- 2 stalks celery (small diced)
- ½ yellow onion (peeled and small diced)
- 3 cloves garlic (peeled and chopped)
- 2 tablespoons olive oil
- The zest and juice of 1 lemon
- 1 dash of chili flakes
- Salt to taste (about 1 teaspoon)
- Black pepper to taste (about 2 cracks)
- In a medium stock pot, turn the heat to high and add 1 tablespoon of the olive oil.
- Once the pot is hot, add the carrots, celery and onion and turn the heat to medium-low. Add some of the salt (about ½ teaspoon) and stir to evenly season and toast the vegetables for about 6 minutes on low until they start to become translucent.
- Add the chopped garlic and toast for another minute.
- Add the farro and the chili flakes and continue to toast on low heat for about 3 minutes.
- Once the farro starts to give off a slight scent of roasted nuts, add the stock or water and bring to a simmer. Turn the heat to low till you reach a very low simmer and continue to cook, stirring occasionally, for about 20 minutes or until the stock/water is fully evaporated and the farro is chewy with a slightly al dente bite but no longer crunchy.
- Add the fresh thyme, zest and juice of the lemon, the remaining tablespoon of olive oil and season to taste with salt and fresh cracked pepper.
- The farro can be served hot, room temperature, or chilled. Enjoy!
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