- 1/4 cup extra-virgin olive oil
- 1 each small onion, small carrot and celery rib, diced
- 1 small rosemary sprig
- 2/3 cup farro (4 ounces)
- 2 cups chicken stock or low-sodium broth
- 2 cups water
- 1 pound broccoli rabe, thick stems trimmed
- 1 tablespoon unsalted butter
- 4 scallions, thinly sliced
- 1 shallot, minced
- Freshly ground pepper
- 1 1/2 teaspoons sherry vinegar
- 1/4 cup red grapes, halved
- 1 tablespoon chopped pecans
How to make this recipe
In a large saucepan, heat 2 tablespoons of the oil. Add the onion, carrot, celery and rosemary; cook over high heat, stirring, until just softened. Add the farro and cook, stirring for 1 minute. Add the stock, water and a pinch of salt; bring to a boil. Cook over moderately high heat, stirring occasionally, until the farro is tender, 15 minutes. Drain the farro, reserving 1/4 cup of the cooking liquid. Discard the rosemary sprig.
Meanwhile, pour 1 inch of water into a large skillet and bring to a boil. Add the broccoli rabe and cook over high heat until just wilted. Drain the broccoli rabe well, then coarsely chop.
In the skillet, melt the butter in the remaining 2 tablespoons of oil. Add the scallions, shallot and broccoli rabe. Season with salt and pepper; cook over moderately high heat until tender, 2 to 3 minutes. Add the farro and its reserved liquid; cook, stirring until heated through. Stir in the vinegar, grapes and pecans. Season with salt and pepper, transfer to a bowl and serve.