How to Cook Farro and Make This Creamy Goat Cheese Farro with Perfectly Baked Chicken Breasts

02.20.19 - BY Nona Raybern

Farro. The hottest ancient grain currently making its way in the food world. But what exactly is it, what is an ancient grain, and what are its health benefits?

Farro comes from the wheat plant. It comes from the grains of certain wheat species, namely three: spelt, emmer, and einkorn. Most consider Emmer the higher quality cooking variety. You will find this type most often in grocery stores.

There is not set definition for the term “ancient grain”, but it basically means a whole grain that has not been changed or altered in the last few hundred years and have not been refined.

Nutritionally, these unprocessed grains are more nutritious and packed with good-for-you fibers. They make an excellent substitute for modern day pastas, noodles, and white rice.

How do you cook farro?

Farro can cook in a variety of ways: the three most commons methods involve stove top, slow cooker, or in the oven. Our method that we use today involves cooking on a stove top in a small stock pot. Think of cooking farro as you would any other type of grain or rice – using a low simmer for a certain length of time.

First step, rinse your farro with cold water. We used the Endurance® Precision-Pierced Colander as the tiny holes made sure no grains passed through in the rinsing process. A mesh colander works just as well.

 

 

After the rinse, cook according to instructions by bringing the grains to a boil in stock and then lowering the heat to simmer for 25-30 minutes.

While your farro simmers and cooks, prepare the chicken breasts to have all of your components ready at the same time! The key to perfectly juicy chicken breasts lies in the brine, the seasoning, the cook time, and the rest.

Make sure to brine your chicken in a salt water mixture, then pat them dry before seasoning. Brush with butter (recommended) or your favorite cooking oil, then sprinkle with desired seasoning. Our new Silicone Basting Brushes create the perfect butter coating on chicken breasts and all kinds of meat.

 

 

Once the chicken cooks, start your creamy farro! Sautee your veggies, add the farro and rest of the ingredients, then allow to simmer while the chicken rests. Once everything finishes, plate together and enjoy! For best results with the chicken, slice against the grain as this will release less moisture.

If you’ve never had farro before, the texture may seem a little different as the grain turns out slightly chewy. Don’t be alarmed! This is how the texture is supposed to be. You’ll thoroughly enjoy every last bite of this dish and this ancient grain.

 

 

Herbed Farro in Goat Cheese with Juicy Baked Chicken Breasts

A creamy and herb-filled farro recipe perfect as a side or main dish. 

Course

Dinner
Keyword

Farro

Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes

Servings 4 people

Ingredients

For Farro

  • 1-1/2
    Cups
    Farro
  • 4
    Cups
    veggie stock
  • ¼
    tsp
    salt
  • 3
    Tbsp
    butter
  • ¼
    Cup
    reserve liquid from farro
  • 2
    Tbsp
    Heavy cream
  • 2
    small shallots
    finely diced
  • 3
    garlic cloves
    finely diced
  • 8
    oz
    mushrooms
    finely diced
  • 1/4
    Cup
    Chives
    finely chopped
  • 1/4
    Cup
    Parsley
    finely chopped
  • 1
    Tbsp
    Thyme
    finely chopped
  • 1
    Tbsp
    Sage
    finely chopped
  • 1
    Tbsp
    Rosemary
    finely chopped
  • 8
    oz
    Goat cheese
  • 4
    oz
    fresh grated parmesan

For Chicken

  • 4
    boneless, skinless chicken breasts
    roughly 7-10 oz each
  • 1
    Tbsp
    melted butter
  • 1
    tsp
    Kosher salt
  • ½
    tsp
    fresh black pepper
  • ½
    tsp
    Garlic powder

Instructions

For Farro

  1. Measure 1-1/2 cups farro into precision pierced colander. Rinse with cold water.
  2. Transfer to 8-quart stock pot with lid. Add 4 cups stock and salt. Bring to a boil over high heat.
  3. Reduce heat to low, cover, and cook for 25-30 minutes until soft, but chewy. Drain excess liquid, reserving ¼ cup. Use fork to gently fluff in 1 tbs butter.
  4. Add 2tbsp butter to large sauce pan. Sautee finely diced garlic and shallots until lightly browned over medium high heat. Reduce heat to medium and add diced mushrooms. Cook for 1 minute until mushrooms are lightly softened. Add cooked farro. Add ¼ cup of reserved stock, heavy cream, goat cheese, and finely diced herbs. Cook until goat cheese is completely melted into the mixture and farro is creamy. Add parmesan.
  5. Serve immediately with roasted chicken.

For Chicken

  1. Preheat oven to 450°F.
  2. Brine chicken in warm salt water for 15 minutes. Remove from water and pat dry with paper towel.
  3. Place chicken in single layer in baking dish or roasting pan. Brush both sides evenly with butter.
  4. Whisk salt, pepper, and garlic powder together in small bowl. Sprinkle mixture evenly onto both sides of chicken.
  5. Bake for 15-18 minutes. For a crispier top, broil for last 3 minutes of bake time. A cooking thermometer inserted into thickest part of chicken breast should read at least 165°F.
  6. Remove chicken from pan and transfer to clean plate. Tent with aluminum foil. Let rest for 5-10 minutes.
  7. Slice chicken diagonally against grain. Serve over creamy farro.