Dirty Farro Recipe

Name: Dirty Farro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil, divided; 2 cups semi-pearled farro; 15 sprigs thyme, tied into a bundle; 2 teaspoons kosher salt plus more; 1/2 pound fresh breakfast sausage, casings removed (if necessary); 1/4 pound chicken livers, trimmed, chopped; 1 1/2 cups finely chopped onions; 1 1/2 cups finely chopped celery; 1 tablespoon minced garlic; 2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 2 bay leaves; 2/3 cup thinly sliced scallions (dark-green parts only); 1 cup celery leaves from inner stalks; Farro is available at specialty foods stores, natural foods stores, and Italian markets.

Servings: persons

4 tablespoons vegetable oil, divided
2 cups semi-pearled farro
15 sprigs thyme, tied into a bundle
2 teaspoons kosher salt plus more
1/2 pound fresh breakfast sausage, casings removed (if necessary)
1/4 pound chicken livers, trimmed, chopped
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped celery
1 tablespoon minced garlic
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 bay leaves
2/3 cup thinly sliced scallions (dark-green parts only)
1 cup celery leaves from inner stalks
Farro is available at specialty foods stores, natural foods stores, and Italian markets.

1
Heat 2 tablespoons oil in a large pot over medium heat. Add farro; stir until toasted, about 2 minutes. Add thyme and 5 cups water. Cover and cook for 10 minutes. Uncover, add 2 teaspoons salt, and simmer until farro is tender but still firm to the bite, about 20 minutes. Drain and let cool completely. Remove thyme; discard.
2
Heat 2 tablespoons oil in same pot over medium heat. Add sausage and livers; cook, breaking up sausage into small pieces with a spoon, until sausage is browned and cooked through, about 4 minutes. Add onions, next 5 ingredients, and a pinch of salt. Saute for 2 minutes. Add 1 cup water; bring to a simmer. Cook, uncovered, until liquid is reduced by about half, about 8 minutes. Stir in cooked farro; simmer until liquid is absorbed, about 5 minutes. Discard bay leaves. Stir in scallions; garnish with celery leaves.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons vegetable oil, divided, 2 cups semi-pearled farro, 15 sprigs thyme, tied into a bundle, 2 teaspoons kosher salt plus more, and more.

Yes, Dirty Farro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dirty Farro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions