Onion Parsley Toasted Farro

Hello, hi, and welcome to the new dish in my life that I can’t stop eating.

It’s called farro. But not plain cooked farro. Nah. It’s farro that’s toasted in oil and caramelized onions before being cooked in water and spices until it’s soft and fluffy and tender but not mushy and tasty and flavorful and addictive.

And in case you’re not familiar: farro is a type of wheat. An ancient grain. A wholesome and nutrient-packed whole grain full of fiber and protein and other goodness.

I’ll just go ahead and admit that I had no idea what farro was until a few months ago. And now I cant.get.enough.

Farro, where have you been all my life?? No for real, where? And why? Why didn’t I know about you? I’m so sorry. You deserve better.

Farro has kinda the same shape as rice, only the farro grains are slightly larger. And farro comes in a tanned, golden shade. And it has a rich and hearty and mildly nutty flavor.

Which is why toasting farro before you cook it is just brilliant. Because the toasting process enhances the natural nuttiness of this wonderful grain.

Another general reason to toast your farro (and really, all your other wheat grains, like couscous and wheat berries): SO MUCH EXTRA DEEP FLAVOR.

I speak about toasting nuts for your desserts quite often on this blog. And now I’m also recommending toasting your grains. Do it. It’s life-changing! Just one extra step. But so much more flavor than simply cooking it. Worth it.

This onion parsley farro dish is really very simple. There are a total of seven ingredients in this recipe, and that includes the water and the spices.

Because there are only three spices: Dried parsley. Salt. And pepper.

Usually I like to go a little cray when it comes to seasoning my food. My go-to method is opening the spice cupboard and dumping in 3/4 of the spices found there into whatever dish I’m cooking.

But for this toasted farro. I don’t know. Simple is better. All it needs is the parsley, salt, and pepper for it to be a flavorful, need-seconds-and-fifths typa dish.

Makes me do things I’d never normally do, this onion parsley toasted farro does.

So here’s how this onion toasted farro works:

• sauté a chopped onion in oil until not only translucent, but golden brown, to emit all that delicious, sweet, caramelized flavor from the onion

• add in the farro and toast it for a few minutes until it’s browned as well

• pour in boiling water (and carefully, cuz it’s gonna sizzle like crazy) and the spices and cook the farro until the water is absorbed

And das it. Three easy steps. Yielding the tastiest farro this world has to offer.

Some ways I like to eat this farro for dinner: with fish and a salad. Or chicken and a salad. Or directly in my salad.

Some ways I like to eat this farro for breakfast (yes, I said breakfast. Yes, it’s rare that there are leftovers of this toasted farro, but when there are, you best believe I’ll be eating it for breakfast): with cottage cheese, for extra protein and a nice light contrast to the hearty grain.

Tender and soft. Pillowy and chewy. Nutty and toasty. Simply but perfectly spiced. Steaming and nutritious.

Onion parsley toasted farro, I’m addicted and I just can’t get enough (that’s a song, right?).

Onion Parsley Toasted Farro

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Yield: about 4-6 servings

1 small onion, diced
3 tablespoons canola/vegetable oil
1 cup farro, rinsed
3 cups boiling water (or amount stated on package for 1 cup, as farro grains can differ)
2 teaspoons dried parsley
3/4-1 teaspoon salt
1/4-1/2 teaspoon pepper

1. In a medium saucepan over medium-low heat, sauté the onion in oil until it’s mostly golden brown, stirring occasionally.

2. Add in the farro and toast in the onion until farro is dark golden and toasted, 6-8 minutes, stirring frequently.

3. Lower heat and carefully add in boiling water (will splatter) and spices. Cover pot and cook until water is fully absorbed, about 25+ minutes. Fluff with a fork and serve.