Thursday, June 12, 2014

Farro w/ Roasted Grapes, Leeks & Greens

This is one beautiful vegetarian main dish.

There are those roasted grapes again, making everything they touch, sweet and delicious.
I love them.

Last time I made a farro dish, a few of you said you did not like farro. Really? I love it.

It's nutty, and toothy, and very good for you. Try it again, you might like it.
I buy mine at the Italian market, and it takes about 30 minutes to cook, but I have heard that some people soak their farro overnight.

You can use any greens you like here, watercress would be nice. I had kale and arugula in the garden, so that is what I used.

I used a Moscato wine vinegar from Asti, which I save for special occasions, and it brought everything together.

We loved this salad served warm, and also a few hours later at room temperature.
I will be making this in the fall too, with other greens from the late garden.

A new favorite. Thanks Martha!

Farro w/ Roasted Grapes, Leeks & Spring Greens: (adapted from Martha Stewart)

3 cups seedless red grapes (about 1 pound), halved crosswise
kosher salt and freshly ground pepper
good olive oil
8 ounces farro (about 1 1/2 cups)
2 tablespoons coarsely chopped fresh rosemary
2 small red onions, sliced into 1/2-inch-thick rounds (I used a leek, and 1 red onion)
1 tablespoon sherry vinegar or red wine vinegar
3 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna

Roast the grapes:
On a heavy baking sheet lined with foil (for easier cleanup), lay out the grapes.
Drizzle some olive oil and kosher salt and roast at 375F for 30 minutes.

Cook the farro:
In a heavy saucepan, add the farro, 1 tbsp of the rosemary and 2 1/2 cups of water and some salt. Simmer for about 30 minutes until water is absorbed and farro is al dente. If the water evaporates too soon, then add a little more.

Drain the farro and add to a large bowl.

Add the roasted grapes and any accumulated juices to the farro.

In a small skillet, cook the onion and leek in some olive oil on low heat with the remaining tablespoon of rosemary. Cook about 8 minutes and add in some sea salt. When this mixture is cooked, splash with the tablespoon of vinegar and add to the bowl w/ the farro and grapes.

If using kale, I like to steam mine first, but if using spinach, arugula or any other fresh green, just add them in with the farro once it's cooled a bit.

Season to taste w/ some sea salt if needed and toss w/ some more olive oil.



Natalia B said...

I'm a big fan of farro and like some of your previous recipes which call for it. I'm one of those people who soaks it overnight. Love the way this looks - I bet roasting the grapes makes it super sweet also. Can't wait to try it!

Anonymous said...

Here comes the grapes again (channeling Annie Lennox)... Stop saying you don't like fruit. Like the folks in the Frank's RedHot commercials - "You put that sh!t (roasted grapes) on everything!" :o)

Stacey Snacks said...

I like oranges, grapes (roasted) and cherries......that's it.
I am pickling a batch of grapes right now!