Farro with Spanish Chorizo, Feta and Dill

By DreiFromBK

Ingredients

• 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

Preparation

Step 1

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.