Farro with Parsley and Butter
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup diced onion
1 tablespoon thyme leaves
1 cinnamon stick
2 chiles de árbol, crumbled
1 bay leaf, preferably fresh
1 1/2 cups farro (spelt)
4 tablespoons unsalted butter, cut into cubes
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Preparation
Step 1
Heat a medium saucepan over high heat for 1 minute. Swirl in the olive oil, and add the diced onion, thyme, cinnamon stick, chiles, and bay leaf. Cook 3 to 4 minutes, stirring often, until the onion is translucent.
Step 2
Add the farro, stirring to coat it with the oil, and toast it slightly. Add 8 cups water and 2 teaspoons salt. Bring to a boil, turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through. Drain the farro and discard the cinnamon stick, chiles, and bay leaf. Toss the hot farro with the butter. When all the butter has melted, stir in the parsley and a few grindings of black pepper. Taste for seasoning.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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