Farro with Peas and Carrots is a flavorful side dish with minimal effort. Farro, like rice, absorbs the flavors of ingredients it is cooked with. It tastes better when cooked with ingredients that give it additional flavor like onions, chicken broth and vegetables.
Farro with Peas and Carrots
½ cup, ¼-inch dice, yellow onion
1-2 teaspoons olive oil
1 cup farro, rinsed
2 cups, ⅓less sodium, chicken broth
1 teaspoon kosher salt
12 ounces frozen peas and carrots
Heat olive oil in a medium saucepan over medium high heat until oil is hot. Add onion and cook until translucent, stirring so onion won’t brown. Add chicken broth and bring to a boil. Add farro, reduce heat to a simmer, stir, cover, and cook 20-25 minutes until all liquid is absorbed.
While farro is simmering, cook peas and carrots in the microwave. Drain and reserve. Add peas and carrots to cooked farro. Serve hot. Enjoy!
Published in The News and Neighbor on September 19, 2018.