Farro with Spanish Chorizo, Feta and Dill

1. 1

   In a medium saucepan, cover the farro with water and bring to a boil.

2. 2

   Add a generous pinch of salt and simmer over moderate heat, stirring occasionally, until al dente, about 25 minutes; drain well.

3. 3

   In a large, deep skillet, heat the olive oil.

4. 4

   Add the chorizo and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes.

5. 5

   Add the shallots and celery and cook, stirring, until softened, about 4 minutes.

6. 6

   Stir in the drained farro and the chicken stock and cook, stirring, until most of the stock is absorbed, about 3 minutes.

7. 7

   Stir in the butter and parsley and season lightly with salt.

8. 8

   Transfer the farro to shallow bowls, scatter the feta and dill on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.