Warm Farro with Cranberries, Pecans, and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Gather Your Ingredients
Before You Begin
We prefer the flavor and texture of whole-grain farro in this recipe. Pearled farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.
Instructions
1.
Bring 2 quarts water to boil in large saucepan. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat, and simmer until tender, 15 to 20 minutes. Drain well. Spread on rimmed baking sheet and let cool for 15 minutes.
2.
Melt butter in 12-inch skillet over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring frequently, until onion is softened but not browned, 6 to 8 minutes. Add garlic and cranberries and cook until garlic is fragrant, about 1 minute. Add farro and cook until warmed through, 3 to 5 minutes. Remove from heat and stir in pecans and parsley. Season with salt and pepper to taste, and serve.
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.