Farro, a type of wheat, is similar to other ancient grains like barley, quinoa, and wheat berries.

By / Photography By Miya Kusumoto | November 02, 2017

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1½ cups farro
  • ¼ cup dry white wine
  • 3 cups water
  • ½ cup heavy cream
  • ½ cup Parmesan cheese, freshly grated
  • 2 tablespoons unsalted butter

Instructions

Heat a large saucepan over medium-high heat and add the olive oil. Add the onion, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Add the farro, mixing to coat evenly with the oil. Add the wine and cook until absorbed, stirring continuously. In a similar technique to risotto, add the water, 1 cup at a time, allowing time for the liquid to fully absorb between each addition. When the farro is al dente, mix in the heavy cream, cheese and butter and stir until thickened, 3 to 5 minutes. Season the farro with salt and pepper, and garnish with parsley.

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Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!
 


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Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1½ cups farro
  • ¼ cup dry white wine
  • 3 cups water
  • ½ cup heavy cream
  • ½ cup Parmesan cheese, freshly grated
  • 2 tablespoons unsalted butter
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