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Warm Farro with Olive Oil & Herbs

Serves 4 Side vegetarian, Sides

Warm Farro with Olive Oil & Herbs

Warm Farro with Olive Oil & Herbs brings the essence of Italian grain pots to your table, capturing the sea's salinity and the garden's freshness. Born from the Mediterranean's abundant pantry, this dish is perfect for everyday meals where olive oil and lemon are staples, and simplicity is a virtue.

The dish delivers a subtle chew from the farro, balanced by the richness of extra virgin olive oil. Parsley and garlic add a bright green note, while a touch of lemon juice enlivens the grains. Finished with a sprinkle of Parmesan, it offers a savory, nutty depth that perfectly complements the gentle flavors. Serve warm, inviting the aromas to linger.

Ingredients

  • 250 gfarro
  • 60 mlextra virgin olive oil
  • 2 clovesgarlic
  • handfulparsley
  • 2 tbsplemon juice
  • Parmesan — optional
  • to tastefine sea salt

Method

  1. Begin by rinsing 250 g of farro under cold running water to remove any dust or debris. This will ensure the grains cook evenly and absorb flavors better. Set it aside to drain while you prepare the other ingredients.
  2. Finely chop a handful of fresh parsley and set it aside. Mince 2 cloves of garlic, ensuring the pieces are small and uniform, which will help them cook evenly and release their aroma without burning.
  3. In a medium-sized saucepan, add 60 ml of extra virgin olive oil and the minced garlic. Place the pan over medium heat. Stir gently until the garlic becomes fragrant and turns a light golden color, which should take about 2 minutes. Be careful not to let the garlic brown too much, as this will impart a bitter taste.
  4. Add the rinsed farro to the saucepan, stirring to coat the grains in the fragrant oil. Pour in enough water to cover the farro by about an inch and bring it to a gentle simmer. Cook the farro, stirring occasionally, until it becomes tender but still has a slight chew, and the water is mostly absorbed. You should notice a nutty aroma and a slight sheen on the grains.
  5. Once the farro is cooked, remove the saucepan from the heat. Stir in 2 tablespoons of lemon juice and season with fine sea salt to taste. This will brighten the flavors and enhance the natural nuttiness of the farro.
  6. Gently fold in the chopped parsley, allowing its fresh, herbal notes to meld with the warm grains. Grate Parmesan over the top to your liking, adding a savory depth to the dish. Serve the warm farro immediately, enjoying the harmonious blend of flavors reminiscent of a Mediterranean garden.