A passion for food + fashion

Farro with Snap Peas, Chicken, Goat Cheese and Caramelized Onions

In Food, Recipes on February 12, 2009 at 7:27 am


This past weekend, my husband slow-cooked onions for hours and hours à la Russ Parsons, the results of which were nothing short of spectacular. We had some leftovers from the happy endeavor and were eager to use them, so last night was clean-out-the-fridge night for what turned out to be my new favorite farro riff. Let’s see…there were some sugar snap peas from the farmers market this weekend, half a log of chèvre in the fridge, and about 1 1/2 cups of farro (a pleasantly chewy and nutty grain) in the pantry just waiting to be pressed into action. So I grabbed a boneless skinless Mary’s chicken breast at Whole Foods on the way home for some added protein. By the way – Whole Foods on 3rd/Fairfax is currently out of semi-pearled farro, but promises they will restock within the week. The caramelized onions make this dish, so the next time you’re up for a project—slow cook the onions on a weekend, and save a 1/2 cup or so for this midweek treat. If you are a multi-tasker, dinner will be ready in under 20 minutes! If you are like me and get easily distracted, it may take a wee bit longer.

farrosnap peas


A comforting mix of savory, creamy, nutty, sweet, toasty, chewy, crunchy goodness…

1 1/2 cups semi-pearled farro

1/2 cup caramelized onions

1 large boneless, skinless chicken breast, broiled (or grilled), and sliced

2 teaspoons cumin seeds

1 cup snap peas, trimmed

In a pot of boiling water, cook farro for 10 minutes.  [Note: while farro was cooking, I broiled chicken breast, about 4-6 mins a side depending on size.] While farro is boiling, toast cumin seeds until darkened in a small skillet, about 1 minute, and remove from heat. (Optional – coarsely grind in mortar/pestle.) Meanwhile, bring a small pot of water to a boil for parboiling snap peas… When farro is finished, drain and transfer to medium bowl. Add caramelized onions, chicken breast and toasted cumin to farro, and fold in goat cheese to melt. Place snap peas in the small pot of boiling water for 30 seconds, and drain, rinse in cold water, and add to bowl with farro and goat cheese. Divide into bowls and serve.

Note: Serves two for dinner, with leftovers for lunch the next day…yippee!!!

  1. Sounds and looks delicious – I’m all over it.

  2. Actually, as I’m revisiting the picture above, it looks like there is some kind of creamy, caramely, saucy yuminess in this dish…. no?

    • That’s the goat cheese all melty and delish. Stir it in right after you drain farro so it’s still hot enough to melt the goat cheese into creamy tangy goodness.

  3. I never tried farro, but I LOVE goat cheese. (And I love other grains.) So this looks like a great place to start….

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