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Warm Winter Farro Salad


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. 1/4 cup extra-virgin olive oil
  2. 1 each small onion, small carrot and celery rib, diced
  3. 1 small rosemary sprig
  4. 2/3 cup farro (4 ounces)
  5. 2 cups chicken stock or low-sodium broth
  6. 2 cups water
  7. Salt
  8. 1 pound broccoli rabe, thick stems trimmed
  9. 1 tablespoon unsalted butter
  10. 4 scallions, thinly sliced
  11. 1 shallot, minced
  12. Freshly ground pepper
  13. 1 1/2 teaspoons sherry vinegar
  14. 1/4 cup red grapes, halved
  15. 1 tablespoon chopped pecans
  1. 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.
  2. 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.
  3. 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.