You cook it much like you would prepare a rice pilaf—sautéing garlic and onions first, adding the farro and water and simmering until done. This recipe comes from my chef friends Kathi Riley and Brenda Ruiz, who prepared a similar dish for a recent local fundraiser to benefit Sacramento’s Food Literacy Center (a non-profit doing amazing work here inspiring children to eat good food, check them out!) Out of all the fabulous dishes that evening, this one was my favorite. I went back for seconds, thirds, and fourths, and couldn’t wait to make it. In this recipe we cook farro with onions, garlic, herbs, and water, and then mix with sautéed Swiss chard and radicchio (a chicory that looks like red cabbage, but isn’t). I hope you give it a try! Do you have any favorite farro recipes? Please tell us about them in the comments. Farro comes in different forms, for this we are using pearled farro. If you are using a different type of farro, check the cooking time and instructions on the farro package. Add the swiss chard to the pan and toss to coat with the olive oil. Cook for a minute or two until the chard just begins to wilt. Then add the radicchio to the pot, sprinkle with a pinch of salt and the rosemary leaves, and toss to combine. Cook for a few minutes until the radicchio is wilted. Remove from heat. Farro—an Ancient if Complicated Grain from NPR Farro, Cranberry Goat Cheese Salad from Life’s Ambrosia Simple Farro and Bean Stew from 101 Cookbooks Lamb Braised in Milk, with Farro here on Simply Recipes
