Farro Pilaf Food

FARRO PILAF

Steps:

• Rinse farro under cold water and drain.
• Melt butter in a medium saucepan. Add onion and garlic and cook until softened, about 3 minutes.
• Add farro and orzo and cook until lightly browned and nutty smelling, about 6 minutes.
• Add broth & carrots.
• Bring to a boil, cover and reduce heat to a low simmer for 30-35 minutes or until liquid is absorbed and farro is tender.
• Remove from the heat and cover. Rest 5 minutes.
• Fluff with a fork and stir in almonds, parsley, and salt.

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.

EMMER FARRO PILAF

Steps:

• Soak farro in 6 cups water for 6 to 8 hours (soaking cuts down on cooking time).
• Rinse, drain, and place the farro in a pot with water to cover, bring to a boil, then simmer until tender and water is absorbed, stirring occasionally, 40 to 50 minutes.
• Heat oil in saucepan and saute the onion and garlic until translucent, add parsley and farro, salt and pepper to taste, serve warm.

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 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.