Brown Butter Sage Farro (Printable Version)
Chewy farro enriched with brown butter and fragrant sage for a warm, satisfying meal.
# Ingredient List:
→ Grains
01 - 1 1/2 cups pearled farro
→ Dairy
02 - 4 tablespoons unsalted butter
03 - 1/2 cup freshly grated Parmesan cheese
→ Vegetables & Aromatics
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh sage leaves, finely chopped (plus extra for garnish)
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1/2 cup dry white wine
→ Seasonings
09 - 1/2 teaspoon kosher salt, plus more to taste
10 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a medium saucepan, bring the vegetable broth to a gentle simmer and keep warm over low heat.
02 - In a large, heavy-bottomed skillet or Dutch oven, melt 3 tablespoons of the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty (about 3–4 minutes).
03 - Add the chopped sage leaves and cook for 30 seconds until fragrant. Remove half the sage and set aside for garnish.
04 - Add the diced onion to the skillet and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute more.
05 - Add the farro and toast, stirring, for 2 minutes to coat the grains in the brown butter.
06 - Pour in the white wine and cook, stirring, until mostly absorbed.
07 - Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue until the farro is tender but still chewy, about 30 minutes. (You may not need all the broth.)
08 - Stir in the remaining 1 tablespoon butter and the grated Parmesan cheese. Season with salt and pepper to taste.
09 - Remove from heat and let rest for 2 minutes before serving. Garnish with reserved crispy sage and extra Parmesan if desired.
# Expert Advice:
01 -
- The chewy texture of farro gives you something to really sink your teeth into, unlike traditional Arborio rice
- Brown butter brings this incredible nutty depth that makes every bite feel special
02 -
- You might not use all the broth, so start checking the farro for tenderness around the 25 minute mark
- Letting the dish rest for those 2 minutes off heat makes a huge difference in texture
03 -
- Grate your Parmesan fresh from the block instead of using pre grated, it melts so much better
- Keep your broth warm in a separate pot, cold broth shocks the grains and slows cooking