Farro Pilaf With Balsamic Cherries Recipes

FARRO PILAF WITH BALSAMIC CHERRIES

Steps:

• Pit the cherries and cut in half.
• Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and sauté for 1 minute. Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute. Transfer the cherries immediately to a bowl so that they don't overcook or overcaramelize. Set aside.
• To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain. Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot. Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.
• Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.

FARRO PILAF WITH BALSAMIC CHERRIES

Steps:

• Pit the cherries and cut in half.
• Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and sauté for 1 minute.
• Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute.
• Transfer the cherries immediately to a bowl so that they don't overcook or overcaramelize. Set aside.
• To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain.
• Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot.
• Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.
• Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.

HERBED FARRO PILAF

Steps:

• In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. 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.
• Top with the parsley and thyme, fluff with a fork and serve.

FARRO PILAF

Steps:

• Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

CHERRY COBBLER WITH ALMOND-BUTTERMILK TOPPING

Steps:

• Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Place the cherries in a large bowl, and add the sugar, lemon juice and all-purpose flour. Carefully mix them together with a rubber spatula or a large spoon until the sugar and flour have dissolved into the liquids. Transfer to the baking dish, making sure to scrape out all of the liquid in the bowl.
• Sift all of the dry ingredients for the topping. If some of the cornmeal and almond flour remain in the sifter, just dump it into the bowl with the sifted flours. Place in the bowl of a food processor fitted with the steel blade, and pulse a few times. Add the butter, and pulse to cut in the butter until the mixture looks like coarse cornmeal. Turn on the food processor, and pour in the buttermilk with the machine running. As soon as the dough comes together, stop the machine.
• Spoon the topping over the cherries by the heaped tablespoon. The cherries should be just about covered but may peek out here and there. Place in the oven, and bake 35 to 40 minutes until the top is nicely browned and the cherries are bubbling. Remove from the heat, and allow to cool to warm before serving. Serve warm (heat in a low oven for 15 minutes if necessary before serving).

WW FARRO SALAD WITH TOMATOES AND BALSAMIC VINEGAR

Steps:

• Combine farro, salt and water in a medium saucepan.
• Bring to boil over high heat.
• Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
• Drain well and let cool slightly.
• Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
• Add farro to tomato mixture and toss to coat.
• Cover and chill at least 30 minutes for flavors to blend.
• Yields about 3/4 cup per serving.