Herbed Farro

• 1 (1-oz.) package fresh chervil*
• 2 cups loosely packed fresh flat-leaf parsley leaves
• 2 tablespoons salt
• 4 cups chicken broth
• 1 cup finely chopped onion
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1 1/2 cups uncooked farro (see "Pantry Key," below)

1. Remove leaves from chervil. Cook chervil, parsley, and salt in boiling water to cover in a small saucepan 45 seconds; drain. Plunge into ice water to stop the cooking process; drain. Process herbs and 1 cup water in a blender until smooth. Pour through a fine wire-mesh strainer into a bowl. Discard liquid.
2. Microwave chicken broth in a microwave-safe bowl at HIGH 5 minutes or until warm.
3. Meanwhile, saute onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until softened. Add garlic, and cook 1 minute. Add farro, and saute 1 minute. Reduce heat to medium; add 1/2 cup hot broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed. Stir in 1/4 cup herb puree; reserve remaining puree for another use. Season with pepper to taste.
4. Pantry Key. Farro: A deliciously chewy whole grain that's high in protein and has a bold, nutty flavor; a great alternate for anyone who loves barley.
5. *1 (1-oz.) package fresh tarragon may be substituted.

fresh chervil, parsley, salt, chicken broth, onion, canola oil, garlic, pantry

Taken from www.myrecipes.com/recipe/herbed-farro (may not work)