Farro with Apples, Chard, Onions, and Mushrooms

A typically savory grain dish with a sweet surprise-bits of lightly sautéed apple to counter the earthiness of the chard and mushrooms. This is classically Italian in heritage, where raisins or currants are used to offset bitter greens.

INGREDIENTS:

2 cups farro

3 cups vegetables stock of water

1 medium-small yellow or white onion, finely diced

½ pound cremini mushrooms, cut into ¼-inch dice

1 bunch chard, leaves and stems separated, thoroughly washed, stems cut into ¼-inch dice, leaves into thin shreds or 1-inch squares

2-3 largish apples or around 1½ cups heaping, sweet and crisp, cut into ¼-inch dice

½ tablespoon butter

1 clove garlic, minced

1 teaspoon each fresh marjoram and thyme, finely chopped

Salt and pepper to taste

1 tablespoon white balsamic vinegar if needed

Light flavored olive or neutral flavored oil as needed

METHOD:

Heat a 3 quart chef’s pan or sauteuse with a lid over medium heat. Film with oil and add the mushrooms, tossing to coat. Season with salt and pepper and sauté until colored. Add a little water and cook until water evaporates. Repeat as needed until mushrooms are tender. Remove to a bowl.

Film pan with oil and add the onions and chard stems when hot, tossing to coat. Cook until translucent without coloring the onions. Make sure there is a little oil in the pan bottom and add the garlic to it. Sauté until fragrant, then add the farro. Add the mushrooms and toss to mix all the ingredients. Cook, turning and stirring all the while, to coat the farro with oil and cook it a little for a nuttier flavor. Try to avoid coloring the onion and garlic. Add the herbs, season with salt and pepper then add the stock to the pan. Cover and bring to a boil. Lower heat to simmer and cook with the lid ajar for 20-25 minutes, or until farro is done. Add liquid to pot if needed to prevent scorching. Farro is done when it is tender all the way through with just a little bit of chew to it.

When you add the liquid to the farro, heat a sauté pan, preferably non-stick, over medium heat. When quite hot, film with oil. When oil is hot, add the butter. When it stops foaming, swirl the pan to distribute the butter across the pan bottom and then add the apples. Sauté until colored on the outside, but avoid softening the apples. Around 8 minutes before the farro is done, add the apples to the pot and give a toss to mix in. Continue cooking as directed above.

5 minutes before the farro is done, add the chard, drizzle with the vinegar, and toss to mix in. Season with salt and pepper to taste.

Once all the moisture is gone and the chard leaves are cooked through, it is ready to serve. If you wish, you could scatter the dish with toasted pine nuts or pistachios.

Serves: 4

Source: Chef Andrew E Cohen