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Creamy but with a bite from the farro, this pairs beautifully with the lamb. Substitute spelt or barley if farro is unavailable.

Servings: 4

Ready time: 35 minutes


2 tbsp olive oil

1 cup chopped onion

1 cup farro

5 cups water or stock

2 tbsp whipping cream

1 tbsp butter

Salt and freshly ground pepper

2 tbsp chopped parsley


Heat oil in a heavy pot over medium heat. Add onion and sauté 2 minutes or until softened. Add farro and sauté 1 minute longer.

Add 2 cups water or stock and let simmer briskly until partially absorbed, 5 to 6 minutes. Add 2 more cups water or stock and increase heat to medium-high. Boil, stirring occasionally, until most of the water has been absorbed, 12 to 18 minutes. Add remaining water or stock and cook 5 to 10 minutes more or until farro is al dente and creamy. Stir in cream and butter. Remove from heat. Season with salt and pepper and stir in parsley.

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