Farro pilaf
Serves 12. Hands-on time: 35 minutes.
Total time: 40 minutes.
Although farro looks quite similar to spelt and some cooks consider them
interchangeable, they are not. Farro is one of the oldest un-hybridized forms of
wheat - a whole grain with a sweet, nutty flavor and a tender texture.
Spelt, native to southern Europe, is also an ancient cereal grain, has a farro-like
husk and a slightly higher protein content than wheat. But farro retains its firm,
chewy texture when cooked and reheated, whereas soft-grain spelt turns a bit mushy
when cooked and without added seasoning has a rather flat taste.
INGREDIENTS:
• 4 cups low-sodium chicken broth
• 2 cups whole-grain farro
• 3/4 cup unsalted pine nuts
• 2 tbsp olive oil
• 1 large clove garlic, minced
• 1 yellow onion, diced
• 1 large carrot, trimmed and diced
• 1 large stalk celery, trimmed and diced
• 1 tbsp finely chopped fresh thyme leaves
• 1/2 cup unsweetened dried cranberries
• 1/2 cup unsweetened dried apricots, diced1 1/2
• 1/2 tsp sea salt
• 1/2 tsp fresh ground black pepper
COOKING TIP:
While farro packages call for soaking the grains, this prep step has been removed
from our Farro Pilaf recipe. When soaked in water, farro grains swell but do not
gain flavor. That's why we've boosted taste by permeating the grains with the
flavor of low-sodium chicken broth.
INSTRUCTIONS:
ONE: Bring broth and 2 cups water to a boil in a 6-qt saucepan. Add farro, reduce
heat so liquid just simmers and cook farro for about 20 to 25 minutes, until soft
but still a bit firm at the center. Drain farro in a sieve placed over a heatproof
bowl, reserving liquid. Place farro in a separate bowl and set aside.
TWO: While farro is cooking, toast nuts: Place a small heavy skillet over mediumhigh
heat. When hot but not smoking, add nuts. Stirring constantly, toast until
nicely browned, about 3 to 5 minutes. Transfer nuts to a plate and set aside to
cool.
THREE: In a large sauté pan, heat oil over medium heat and swirl to coat pan. Add
garlic, onion, carrot and celery and sauté, stirring frequently, until vegetables
are soft but not brown, about 5 minutes. Add thyme, cranberries, apricots, salt and
pepper. Sauté until softened slightly, 2 minutes longer. Add reserved farro and 13
cup reserved cooking liquid. Stir to combine, then stir in nuts. Remove mixture
from heat, cover and set aside until ready to serve. Warm just before serving.
Nutrients per 1/2-cup serving:
Calories: 168,
Total Fat: 9g,
Sat. Fat: 2 g,
Monounsaturated Fat: 4g,
Polyunsaturated Fat: 3 g,
Carbs: 20 g,
Fiber: 3 g,
Sugars: 7 g,
Protein: 5 g,
Sodium: 118 mg,
Cholesterol: 0 mg
