One last hurrah from April’s Food and Wine issue before we move onto May. Farro with Spanish Chorizo, Feta and, Dill caught my eye and piqued my curiosity because I honestly could not imagine how all the flavors would work out together.
This is a quick stovetop meal, perfect for a weeknight or the middle of a True Detective marathon. It falls right in the middle of the chopping scale of “no knives required” to “I think I sprained my wrist.” The farro cooks separately while you cook the chorizo, shallots, and celery. The farro is chewy and a bit creamy, like a faux risotto, the chorizo is delightfully spicy, and the feta is creamy and tangy.
I only made a few adjustments to this recipe – the dill. The recipe calls for a quarter cup of dill, which is a horrific amount. I like dill. It’s great in ranch dressing and sprinkled lightly onto things. But it can easily overwhelm this dish as well as the vegetable drawer of your refrigerator. So chop about a tablespoon instead of the quarter cup, and sprinkle a tiny amount onto your plated dish and give it a taste. You can always add more! But the statement “too much dill” isn’t nonsense like “too much feta.”
Farro with Spanish Chorizo, Feta, and Dill
(Food and Wine, April 2014) – Recipe by Chef Hugh Acheson
- I used the ten-minute farro from Trader Joe’s and followed the instructions on the bag, cooking for 10 instead of 25 minutes.
- I took the casings off of the chorizo before slicing it. I’m not sure if you were supposed to leave them on or not, but I am not a huge casings person.
- A little bit of dill goes a LONG way. I used just the tiniest amount. I think the quarter cup this recipe calls for is too much.
- 2 cups farro (12 ounces)
- Kosher salt
- 2 teaspoons extra-virgin olive oil
- 8 ounces dry Spanish chorizo, very thinly sliced
- 2 medium shallots, minced
- 1/2 cup minced celery
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1/2 cup chopped parsley
- 4 ounces feta cheese, crumbled ( 1/2 cup)
- 1/4 cup chopped dill
- In a medium saucepan, cover the farro with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat, stirring occasionally, until al dente, about 25 minutes; drain well.
- In a large, deep skillet, heat the olive oil. Add the chorizo and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the shallots and celery and cook, stirring, until softened, about 4 minutes. Stir in the drained farro and the chicken stock and cook, stirring, until most of the stock is absorbed, about 3 minutes. Stir in the butter and parsley and season lightly with salt. Transfer the farro to shallow bowls, scatter the feta and dill on top and serve.