Browned-Butter Farro Recipe

Farro is an ancient form of wheat that has seen a resurgence in recent years. Here we toast cooked farro in a bit of browned butter for a surprisingly delicious side.

Browned-Butter Farro
Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands On Time:
15 mins
Total Time:
1 hrs
6 servings


  • 1 teaspoon kosher salt

  • 2 cups uncooked farro

  • Vegetable cooking spray

  • 3 tablespoons butter

  • Freshly ground black pepper

  • Garnish: fresh chives


  1. Bring 1 tsp. kosher salt and 6 cups water to a boil in a large saucepan over medium-high heat. Add farro; cook, stirring occasionally, 25 minutes or until tender. (Farro will still have a slightly springy texture.) Drain farro. Spread in a single layer in a jelly-roll pan coated with cooking spray; cool completely (about 15 minutes).

  2. Melt butter in a large skillet over medium heat. Cook butter, whisking constantly, 7 to 8 minutes or until butter turns golden brown. Add farro to skillet; cook, stirring constantly, 2 minutes or until thoroughly heated. Remove from heat, and add salt and pepper to taste.

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