Herbed Farro Pilaf

1. 1

   In a medium saucepan, heat the canola oil over medium-high heat.

2. 2

   Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes.

3. 3

   Stir in the farro and shallots and continue to cook, stirring, 2 more minutes.

4. 4

   Stir in the chicken stock and salt and bring to a boil.

5. 5

   Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes.

6. 6

   Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.

7. 7

   Top with the parsley and thyme, fluff with a fork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.