Farro Pilaf

Farro, an ancient grain, like barley, comes in different forms. It is a healthy alternative to rice and pasta. Look for semi-pearled farro, which has some of the outer husk removed. This dish reheats well.

1 cup (250 mL) farro

1 tsp (5 mL) butter

2 tsp (10 mL) chopped fresh thyme

½ cup (125 mL) vegetable or chicken stock or water

2 tbsp (30 mL) chopped fresh mint

2 tbsp (30 mL) Watercress Pesto (recipe this page) ½ tsp (2 mL) salt

Freshly ground pepper to taste

1 Bring a large pot of water to boil. Sprinkle in farro and bring to boil. Boil farro until just tender but still slightly chewy, 15 to 20 minutes. Drain.

2 When ready to serve, heat butter in nonstick pan over medium heat. Add farro, thyme and stock, reduce heat to low, cover pan and steam for 10 minutes or until grains are al dente and liquid is absorbed. Scatter with mint and stir in the Watercress Pesto. Season with salt and pepper. Reheat when needed.

Serves 4