This farro blend is nearly a complete side dish already, just needing liquid and a little enrichment. Fry sage leaves in butter until they crackle, then toast the farro to wake up its grain flavor before simmering it into a warm, nutty bowl.

Serves 2. 30 minutes, 10 at the stove.

About 160 calories a serving, 4 g protein, 7 g carbohydrate, 14 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear 8 fresh sage leaves and melt 2 tablespoons butter in a large shallow pan over medium-high heat. When the butter foams, add the sage and cook until the leaves curl and darken at the edges and the butter smells nutty, about 2 minutes. Pour the sage and butter into a small bowl.
2. Return the pan to the heat and add 1 cup of the farro blend, stirring constantly until it smells toasted and takes on a golden hue, about 3 minutes. Pour in 2 cups vegetable broth and bring to a bare simmer, stirring once to prevent sticking.
3. Cover partially and cook, stirring every few minutes, until the farro is tender and most of the liquid is absorbed, about 18 to 20 minutes. The grain should have a slight chew. If it dries out before it is tender, add a splash more broth.19 min
4. Taste and add salt and pepper as needed, then spoon into bowls and scatter the crisp sage leaves and their butter over each bowl.

Note Swap dried sage (half a teaspoon) fried in the butter if fresh is out of reach. Leftovers keep three days, covered, and warm through with a splash of broth. Serve alongside roasted chicken or a fried egg for a simple supper.