By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
664 cal · 45 min
Farro with Spanish Chorizo, Feta and Dill
Recipe GLPRe4ecede87cb6eb
A hearty Spanish-inspired grain bowl featuring nutty farro cooked with savory chorizo, tender shallots, and celery, finished with creamy feta cheese and fresh dill. This satisfying main course balances rich and herbaceous flavors while delivering whole-grain nutrition in just 45 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups farro (12 ounces)
Kosher salt to taste
2 teaspoons extra-virgin olive oil
8 ounces dry Spanish chorizo, very thinly sliced
2 medium shallots, minced
1/2 cup minced celery
1 cup chicken stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley
4 ounces feta cheese, crumbled
1/4 cup chopped fresh dill
Directions
Bring a large pot of salted water to a boil. Add the farro and cook until tender and chewy, about 30–35 minutes, stirring occasionally. Drain well and set aside.
While the farro cooks, warm the olive oil in a large skillet over medium heat. Add the chorizo slices and cook until the edges are slightly crispy and the fat is rendered, about 5–7 minutes, stirring occasionally. Transfer to a plate.
In the same skillet, add the minced shallots and celery. Cook over medium heat until softened and fragrant, about 3–4 minutes, stirring frequently.
Pour in the chicken stock and scrape up any browned bits from the pan. Simmer for 2 minutes, then stir in the cooked farro and butter. Mix until the butter is melted and everything is evenly combined.
Remove from heat and stir in the parsley and dill. Taste and adjust seasoning with salt as needed.
Divide the farro mixture among bowls or plates. Top with the cooked chorizo and crumbled feta cheese. Serve warm.
Comments
Spanish chorizo is a real problem in Charlotte—most mainstream chains stock only Mexican chorizo, and you'll need Harris Teeter's specialty section or a dedicated Spanish import shop. Everything else (farro, feta, dill, shallots, celery, chicken stock, butter, parsley) is easily found at any major grocer, and costs are moderate: chorizo and feta drive the price to roughly $3.50–$4 per serving. The stated 45 minutes is honest for a risotto-style grain dish with active stirring required, making it a weeknight commitment that needs attention. It reheats decently, though the texture softens slightly, and the dish works well for four people without fussiness, though it's not a make-ahead weeknight winner.
Sign in or create a free account to add your review.
