Farro is good on it’s own but if you’re like me you can’t really get down with basic bland grains. This farro recipe utilizes my fried garlic recipe and mixes things up with some bok choy. It won’t matter what you serve this side dish with because it’s going to steal the show.
Farro with Fried Garlic and Bok Choy
Serves: 4
Prep time: 5 minutes
Cook time: 25 minutes
INGREDIENTS
1 cup farro
¼ cup fried garlic
4 heads baby bok choy
DIRECTIONS
-
Cook the farro according to package instructions. Usually this will entail bringing a pot of lightly salted water to a boil, and adding the farro to boil for about 20 minutes. Drain, and then set aside.
- Make the fried garlic, following my easy recipe here. Set aside and be sure to reserve the oil.
-
Chop the baby bok choy into small bite size pieces. They will wilt when they are cooked.
-
Add 2 tbs of the garlic oil to a wok or heavy bottomed sauté pan, and heat over medium. Add the bok choy and sauté until wilted, about 5 minutes.
-
Add the farro to the pan with the bok choy, stir and heat through.
- Add about a ¼ cup of fried garlic (more or less depending on your taste) and stir through. At this point do a taste test, if you’re feeling adventurous add a little more of the reserved garlic oil, or more of the fried garlic.
NOTES
- This dish reheats very well. You can make in advance, keeping it in the fridge for 3-5 days.
Kyle Marie says
This is SO delicious!! I’ve made it a few times now. I’ve found that with my gas stovetop, I have to back off on the heat when frying the garlic. But I love this side. It’s nutty and flavorful and has great texture. I agree with David’s recommendation to add more garlic oil and punch up the flavor. This is going to be a regular in the rotation
David says
Thanks Kyle! This has been a regular side dish in our house for a few years now… it’s a crowd pleaser for sure.
Juliana says
Could one use quinoa in place of farro, or is quinoa not beefy enough? What would you recommend for those with a wheat allergy?
David says
Quinoa could work as it will still maintain the same flavor profile but it will definitely be a different texture. If you wanted the closest match to farro my suggestion is always Sorghum! It’s naturally gluten-free, has the same chewy texture as farro, and it holds up well to frying like this. Let me know how it turns out!