Name: Warm Farro with Lemon and Herbs
Total time: 50 min
Ingredients: 1 1/2 cups whole farro; 1 tablespoon plus ¼ teaspoon table salt , divided; 3 tablespoons unsalted butter; 1 onion , chopped; 1 garlic clove , minced; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 2 teaspoons lemon juice

Why This Recipe Works

We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. Warm farro can be tossed with sautéed aromatics, butter, and herbs for a simple but satisfying side dish.

Before You Begin

We prefer the flavor and texture of whole-grain farro in this recipe. Pearled farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.

Instructions

Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil, reduce heat, and simmer until grains are tender with slight chew, 15 to 20 minutes. Drain well. (Farro can be refrigerated for up to 5 days.)

Melt butter in 12-inch skillet over medium heat. Add onion and remaining ¼ teaspoon salt and cook, stirring frequently, until onion is softened but not browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add farro and cook until warmed through, 3 to 5 minutes. Remove from heat and stir in parsley, mint, and lemon juice. Season with salt and pepper to taste, and serve.