A while back, I went to dinner at a restaurant in Salt Lake City called Copper Onion. It’s one of my favorite places to go to dinner with my husband. It just never disappoints. One thing you should know about me is that if duck is on the menu, I will always order it. I just don’t get to have it often enough and it is always delicious. One night at Copper Onion, the duck came with this delicious farro recipe. It was prepared with finely chopped chard and mustard and plenty of butter. It seemed almost indulgent and went great with bites of duck. I knew I would make this farro my friend and find a way to make it at home.
Since that time at Copper Onion, we have had this dish at home a couple of times. It’s the best thing to have next to some kind of meat, like grilled chicken or a nice piece of salmon. And bonus, it’s a healthful whole grain- one that doesn’t get nearly enough attention. Farro of course has that nice nutty flavor you get from whole grains and it’s got a nice chew to it. It takes on flavors really well. You will love it.
If you have never bought farro, you are probably wondering where you would get it in the first place. I get mine in the bulk section of my grocery store. And they recently started using these zip top baggies for the bulk section and it’s way better than giant produce bags. If you don’t have a bulk section, try Bob and his Red Mill. Bob’s Red Mill sells farro, so look for it by the other Bob’s Red Mill stuff in your baking aisles at the store.
Chicken stock vs. water
With this farro recipe, I boil the farro with chicken stock. You might think it is wasteful but the stock actually gets absorbed into the farro, so you aren’t totally wasting it. But you are welcome to boil it in water or just add chicken or vegetable bouillon to the boiling water. Speaking of chicken stock, have you ever tried making your own? Click here for a post about making your own chicken stock from rotisserie chicken leftovers.
What if you don’t have chard? No biggie. Just do some spinach or kale. Not keen on greens? Just leave them out. Go ahead and make this farro recipe in anyway that it will suit your family. If you have picky eaters, try doing just the farro without the chard. Baby steps.
This dish does incredibly well as a leftover. So why not warm some up for breakfast and slide an over easy egg on top? Or you can stir it into some soup, like a minestrone with this farro recipe would be great. Go ahead and freeze it too if you want. You can use it in all kinds of other dishes to give them a little more substance and texture.Print
Grains like farro soak up flavor like a sponge. This farro with mustard and chard is just that. Packed with flavor and nutrients.
2 cups farro
4 cups chicken stock
4 tablespoons unsalted butter, divided
4 cups chopped fresh Swiss or rainbow chard
1 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons whole grain mustard
1 teaspoon mustard seeds
Add chicken stock to a large pot and bring to a boil over high heat. Add farro and boil until the grains are softened and chewy, about 7 minutes. If you feel that there isn’t enough liquid to finish cooking the farro, go ahead and add a cup or so of water. Once farro is cooked, drain and set aside. In a large skillet over medium high heat, add 2 tablespoons butter. Once the butter is melted, add the chard, salt and pepper. Saute until chard is wilted, about 5 minutes. Stir in cooked farro, last 2 tablespoons of butter, mustard and mustard seeds. Stir together until well combined.
- Category: Side dishes
Keywords: grains, side dish, vegetarian