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> Recipes > Side Dishes
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Faro is the original ancient grain, and its nutty appeal makes itself immediately obvious; it’s love at first bite and a great change from rice.
3 cups (750 mL) chicken or vegetable stock
2 Tbsp (30 mL) grapeseed oil
1 shallot, minced
1 1/2 cups (350 mL) faro, rinsed
1/2 cup (125 mL) grated Parmesan
Salt to taste
Heat the stock to almost boiling. In a medium saucepan, heat the grapeseed oil over moderate heat. Add the shallots to the oil and sauté briefly. Add the faro and sauté briefly (approximately 2 minutes). Add a large ladle of simmering stock and stir until the stock is absorbed. Continue adding stock until the faro is cooked through, about 15 minutes. Remove from the heat and stir in the Parmesan. Serves 4.
