farro with celery

Simple, healthful farro is a chewy grain that tastes like barley even though it is a type of wheat. Look for semi-perlato, or pearled farro, which takes less time to cook than the whole-grain variety. It’s a great alternative to rice.

ingredients

3 tablespoons olive oil 1 small onion, finely chopped
2 celery stalks, sliced
kosher salt
1-1/2 cups semi-perlato farro
3 cups low-sodium chicken broth
Italian parsley, for garnish

directions

In a medium saucepan, warm the olive oil over medium-high heat. Add the onion, celery, and a generous pinch of salt. Cook, stirring, until celery is tender, about 5 minutes. Meanwhile, rinse the farro in a fine sieve and shake well to get rid of excess water.

Add farro to pan and stir well. Add 2 cups of the broth and let liquid come to a boil. Reduce heat, cover, and simmer until broth is almost absorbed, about 20 minutes. Stir in remaining broth, let come to a boil again, then reduce heat, cover, and simmer until farro is still chewy, but not starchy, about 20 minutes more. Serve with chopped parsley to garnish if desired.