Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds. One of the grains he’s most keen on is emmer wheat, also known as farro, which he uses in this savory, carrot-rich dish.
More Farro Recipes
1 cup cracked emmer wheat (see Note)
1 1/2 cups whole milk
2 large braised carrots (from Braised Carrots with Lamb Recipe), chopped, or
use other steamed or roasted carrots
In a medium saucepan, cook the cracked emmer over moderate heat, stirring, until it is toasted, about 1 minute. Whisk in the milk and 2 cups of water and cook over low heat, whisking often, until the porridge is thick and the wheat is al dente, about 20 minutes.
Meanwhile, quarter the braised carrots and puree them in a food processor.
Stir the carrot puree into the porridge along with the sherry vinegar and honey and season with salt. Spoon the porridge into shallow bowls. Top with the roasted pumpkin seeds, grated Parmesan cheese and crushed cumin seeds and serve.
The sweet, nutty-tasting emmer wheat in this recipe is slightly cracked, so it cooks more quickly. It’s available at bluebirdgrain farms.com. If using whole emmer, crack the grains in a blender for 15 to 20 seconds.
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