Herbed Farro Pilaf

• 1 tablespoon canola oil
• 1/4 cup broken spaghetti, linguine or orzo
• 3/4 cup farro
• 1 shallot, finely chopped
• 1 1/2 cups low-sodium chicken or vegetable stock
• 1/4 teaspoon kosher salt
• 1/4 cup chopped parsley
• 2 teaspoons chopped fresh thyme or oregano

1. In a medium saucepan, heat the canola oil over medium-high heat.
2. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes.
3. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes.
4. Stir in the chicken stock and salt and bring to a boil.
5. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes.
6. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
7. Top with the parsley and thyme, fluff with a fork and serve.

canola oil, broken spaghetti, farro, shallot, chicken, kosher salt, parsley, thyme

Taken from www.foodnetwork.com/recipes/food-network-kitchens/herbed-farro-pilaf-recipe.html (may not work)