Serve this decadent side dish alongside tender chicken or fish.
things you'll need.
2 cups Farro
3 tablespoons Olive Oil (plus more for finishing)
1 bunch Radishes (quartered)
1 Shallot (finely chopped)
2 Parsnips (peeled and julienned)
2 Garlic cloves (thinly sliced)
1/2 cup Wine
1 1/2 cups Chicken Stock
1 cup Parmigiano-Reggiano (grated; plus more for garnish)
3 tablespoons freshly chopped Parsley
Salt and Pepper
Long Stirring Spoon
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 cups Farro
instructions Bring the water and chicken stock to a boil in a medium stock pot and season with salt. Add the farro to the pot and cook for 18 minutes or 1 minute short of the package instructions. Drain. The grain should be cooked with a slightly chewy texture.
ingredients 3 tablespoons Olive Oil (plus more for finishing) 1 Shallot (finely chopped) 1 bunch Radishes (quartered) Salt and Pepper
instructions Heat the olive oil over medium-high in a large saute pan. Add the shallot and radish quarters and season with salt. Saute for 6 to 8 minutes, or until the radishes are caramelized and slightly firm inside.