Posted: Aug 31, 2018
Farro, also called emmer, is an ancient grain in the wheat family. Farro has been eaten in Italy for centuries but it’s only recently begun popping up in trendy restaurants across Canada. With its appealing, slightly nutty flavor and wonderfully chewy texture, you just might want to try adding it your menu as well.
This original side dish was developed by Nealey Dozier and the full recipe, including ideas for add-ins, can be found at www.thekitchn.com
Consider it a sophisticated twist on the tired pasta salad...
4 tablespoons olive oil, divided
2 large shallots (or 1 sweet onion), finely chopped
2 cups farro
4 cups low-sodium chicken or vegetable broth
1/4 cup red wine vinegar
1 pint cherry or grape tomatoes, halved or quartered if large
1/2 large English (hothouse) cucumber, diced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and toast, stirring to coat each grain, until fragrant, 1 to 2 minutes.
2. Add the broth and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. If there is more than a tablespoon or two of cooking liquid left, strain it out.
3. Transfer the farro to a large bowl and let cool to room temperature. Add the vinegar and remaining 2 tablespoons olive oil, and stir to combine. Add the tomatoes, cucumbers, and basil and toss to combine. Taste and season with salt, pepper, vinegar, and oil as needed. Serve chilled or at room temperature.