Gabriel Frasca loves the nutty flavor and chewy texture of farro, a grain made from a special type of Italian wheat. As with pasta, the trick to cooking farro is to use lots of liquid with a pinch of salt.
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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 It
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.
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