Farro with Parsley and Butter

• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced onion
• 1 tablespoon thyme leaves
• 1 cinnamon stick
• 2 chiles de arbol, crumbled
• 1 bay leaf, preferably fresh
• 1 1/2 cups farro (spelt)
• 4 tablespoons unsalted butter, cut into cubes
• 1/4 cup chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Heat a medium saucepan over high heat for 1 minute.
2. Swirl in the olive oil, and add the diced onion, thyme, cinnamon stick, chiles, and bay leaf.
3. Cook 3 to 4 minutes, stirring often, until the onion is translucent.
4. Add the farro, stirring to coat it with the oil, and toast it slightly.
5. Add 8 cups water and 2 teaspoons salt.
6. Bring to a boil, turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through.
7. Drain the farro and discard the cinnamon stick, chiles, and bay leaf.
8. Toss the hot farro with the butter.
9. When all the butter has melted, stir in the parsley and a few grindings of black pepper.
10. Taste for seasoning.

extravirgin olive oil, onion, thyme, cinnamon, arbol, bay leaf, unsalted butter, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/farro-with-parsley-and-butter-390971 (may not work)