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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (1-oz.) package fresh chervil |
2 cups loosely packed fresh flat-leaf parsley leaves |
2 tablespoons salt |
4 cups chicken broth |
1 cup finely chopped onion |
1 tablespoon canola oil |
1 garlic clove, minced |
1 1/2 cups uncooked farro (see pantry key, below) |
Directions:
1. Remove leaves from chervil. Cook chervil, parsley, and salt in boiling water to cover in a small saucepan 45 seconds; drain. Plunge into ice water to stop the cooking process; drain. Process herbs and 1 cup water in a blender until smooth. Pour through a fine wire-mesh strainer into a bowl. Discard liquid.
2. Microwave chicken broth in a microwave-safe bowl at HIGH 5 minutes or until warm.
3. Meanwhile, sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until softened. Add garlic, and cook 1 minute. Add farro, and sauté 1 minute. Reduce heat to medium; add 1/2 cup hot broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed. Stir in 1/4 cup herb puree; reserve remaining puree for another use. Season with pepper to taste.
4. Pantry Key. Farro: A deliciously chewy whole grain that's high in protein and has a bold, nutty flavor; a great alternate for anyone who loves barley.
5. *1 (1-oz.) package fresh tarragon may be substituted.
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