• Level:Easy
• Total: 40 min

• Prep: 5 min
• Cook: 35 min

• Yield:4 servings
• Nutrition Info

Ingredients

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1 tablespoon canola oil

1/4 cup broken spaghetti, linguine or orzo

3/4 cup farro

1 shallot, finely chopped

1 1/2 cups low-sodium chicken or vegetable stock

1/4 teaspoon kosher salt

1/4 cup chopped parsley

2 teaspoons chopped fresh thyme or oregano

Directions

1. In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender. 
2. Top with the parsley and thyme, fluff with a fork and serve.

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