2 Servings; MFP
104g; 1/2 cups farro
2 teaspoons oil
6 g Better Than Bouillon
110 g Quorn
onions, celery
1 cup water
1/2 cup chopped parsley
28 g feta cheese, crumbled
1/4 cup chopped dill
Chorizo spices:
2 cloves garlic, minced
1 tsp smoked paprika
1/3 tsp crushed red pepper
1 tsp rubbed sage
1/3 tsp oregano
pinch cayenne
pinch cumin
PC: 1/2 cup farro in 1.25 cups water; 14 min HP; 10 min NR
In a medium saucepan, cover the farro with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat, stirring occasionally, until al dente, about 25 minutes; drain well.
In a large, deep skillet, heat the olive oil. Add the chorizo and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the shallots and celery and cook, stirring, until softened, about 4 minutes. Stir in the drained farro and the chicken stock and cook, stirring, until most of the stock is absorbed, about 3 minutes. Stir in the butter and parsley and season lightly with salt. Transfer the farro to shallow bowls, scatter the feta and dill on top and serve.
https://www.foodandwine.com/recipes/farro-spanish-chorizo-feta-and-dill