- 2 Shallots chopped
- 2 Tablespoons olive oil
- 2 – 4 cloves of garlic
- 1 cup faro
- 2 cups chicken stock (or water and soup base; I like Better Than Bullion)
- herbs of your choice such as thyme, sage, oregano
In a 1 quart heavy pot (I have a Le Creuset multi-pot that I love) sweat the shallots and when they are soft but not browning add the faro, garlic and herbs. Cook over medium heat until it smells a bit toasted. Add the stock or water and soup base and bring to a boil. Cook partially covered at a rapid simmer about 30 – 40 minutes uncover and continue cooking until the liquid is absorbed stirring from time to time. (Add more water if the grain is chewier than you like it or uncover and turn up the heat if there’s too much liquid left in the pot. I like mine pretty chewy).
Additions – leftover vegetables (roasted or grilled is best), shredded meat.
Variation – cook in water (add salt and more seasoning) cool and use to make a tabouli-like salad with cucumber, tomato, green onion, chopped radishes, celery and whatever else suits your mood.