Name: Basic Farro Pilaf
Total time: 40 min
Ingredients: 1½ cups pearled farro; 2 tablespoons extra-virgin olive oil , divided; 1/4 teaspoon table salt , plus salt for cooking farro; 2 sprigs fresh thyme; 1 bay leaf; 2 tablespoons chopped fresh parsley (optional); 1 garlic clove , minced

Why This Recipe Works

We wanted a simple, delicious side dish that used commonly available pearled farro. Toasting the grains in olive oil brought out their nuttiness. Cooking the farro in an abundance of water (the pasta method) allowed any brand of farro—cooking times can vary among brands—to cook to tenderness without the saucepan going dry. Fresh thyme sprigs and a bay leaf fortified the water (and thus the farro) with extra flavor. Fresh parsley, minced garlic, and a drizzle of olive oil completed the mock basic farro pilaf. Without parsley, the farro also makes an excellent base for a grain salad.

Before You Begin

We developed this basic farro pilaf recipe using Bob’s Red Mill Organic Farro. You can also use whole-grain or semipearled farro here if you can find it, but note that the cooking time will be on the longer side of the range given. To use whole-grain farro, soak it for at least 8 hours or up to 12 hours and drain it thoroughly before starting with step 1. Do not use quick-cooking farro here.

Instructions

Combine farro and 1 tablespoon oil in large saucepan. Cook over medium-high heat, stirring frequently, until farro is fragrant and just starting to darken in color, about 6 minutes.

Add 2 quarts water, 1 tablespoon salt, thyme sprigs, and bay leaf. Bring to boil over high heat. Reduce heat to medium and simmer until grains are tender with slight chew, 10 to 20 minutes. Drain well. Discard thyme sprigs and bay leaf.

Return farro to saucepan. Stir in parsley, if using; garlic; salt; and remaining 1 tablespoon oil. Season with salt and pepper to taste. Transfer to serving dish and serve.