13 hours ago
Wednesday, February 3, 2016
If you still haven't tried farro yet, you are missing out.
It is this wonderful Italian hulled wheat grain, much like spelt, and has a great toothsome consistency.
Wonderful for soups and salads.
I saw this recipe in Food & Wine and knew I had to try it.
And I had a bag of dried cherries from Trader Joe's in my cupboard (why?), so I was all set.
Roasting the sweet potatoes w/ sherry vinegar gives them a new dimension and taste. I did not have cashews, so used Marcona almonds instead.
This makes a big portion, so I had lunch for 3 days. Henry was not interested.
Farro Salad w/ Vinegar Roasted Sweet Potatoes & Apples (adapted from Food & Wine) I cut this recipe in half, and it still made plenty
1 small fennel bulb, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
kosher salt & black pepper
4 cups chicken stock or low-sodium broth (you can also use water, but the stock gives more flavor)
2 cups farro
3/4 pound sweet potato (1 large), scrubbed and cut into 1 1/2-inch pieces
1/4 cup sherry vinegar (I used balsamic vinegar)
2 Granny Smith apples—peeled, cored and cut into 1 1/2-inch pieces
3/4 cup dried cherries
handful of toasted walnuts
Shaved Parmigiano Reggiano for garnish
Heat a layer of olive oil in a large saucepan.
Add the fennel, onion, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until the fennel is softened, about 8 minutes.
Add the stock (you can use water) and farro and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, about 25 minutes.
Meanwhile, preheat the oven to 400F°. On a large rimmed baking sheet, toss the sweet potato with 3 tablespoons of olive oil and season with kosher salt and pepper.
Drizzle with the vinegar and roast for about 15 minutes, until just starting to soften. Add the apples and toss to coat. Roast for about 20 minutes longer, until the sweet potato and apples are tender but not falling apart. Let cool slightly.
In a large bowl, toss the farro mixture with the dried cherries, nuts, parsley and the roasted sweet potato and apples. Season with salt and pepper. Transfer to plates, top with shaved Parmigiano Reggiano cheese and serve.