Oh Thomas Keller you are magical.
You are king of the kitchen and you are amazing.
Buttered Farro – sounds kinda boring but for some reason I was drawn to it.
I like butter. I like Farro. So it should be good, right? Wrong – this was amazing. Out of this world delicious, scrumptious, delectable…
I honestly can’t say enough about this dish. I will make it again and again and again.
I served it with Ina’s Lemon chicken breasts and the two pair very well together.
This dish is easy to prepare and it enables you to do so many other things in the kitchen while it is cooking.
10 out of 10.
adapted from Thomas Keller’s Ad Hoc at Home
serves 6 as part of a meal
- 3 TBSP canola oil
- 1/2 C finely diced onion
- 1 pound farro
- 8 C chicken stock, vegetable stock or water
- 1 sachet**
- to taste, kosher salt and freshly ground black pepper
- 6-8 TBSP cold, unsalted good quality butter, sliced into 6-8 pieces
- 2 TBSP coarsely chopped flat-leaf parsley
- 2 TBSP minced chives
In a wide pot (about 11″ across), heat the oil over medium heat. Once hot, add the onion and cook over medium-low, sweating for about 10 minutes until softened without color. Add the farro, turn up the heat to medium, and toast, stirring often for about 5 minutes. (It will smell gloriously nutty).
Add the stock and sachet and bring to a simmer over medium-high heat. Partially cover with a lid and reduce the heat to maintain a gentle simmer. Cook for about 25 to 50 minutes (depending on whether you farro is whole or semipearled). The best way to determine whether the farro is done is to taste it. It should be firm and tender, but neither crunchy nor mushy.
Add salt to taste, remove from the heat, and allow to sit for 2-3 minutes. Place a colander over a large bowl and drain the farro, reserving the cooking liquid.
Return the farro and 3/4C of the reserved liquid to the pot. Add in the butter. Set over medium heat and stir constantly to emulsify the butter with the liquid. The farro should develop a creamy consistency. Season to taste, remove from the heat, and stir in the fresh herbs. Serve.
If you wish to make this a day ahead, cook the farro, drain as instructed and reserve the liquid. Spread the farro out onto a sheet pan and cool. Store the farro and cooking liquid separately in the fridge. The next day, follow the final step.
** For the sachet: In a small double-layered square of cheesecloth, add in 1 bay leaf, 3 thyme sprigs, 10 whole black peppercorns, 1 garlic clove, smashed and peeled. Form a small satchel and tie with butcher’s twine. If you don’t have cheesecloth, (which I don’t,) you can use a double layer of a small paper coffee filter instead.