INGREDIENTS:
½ bunch scallions, green parts and whites separated and sliced finely 2 cloves garlic, peeled and de-germed and minced 1 leaf of fresh sage, slivered finely 1 cup farro ¼ cup white wine 3 cups liquid (water, stock, a combination) Salt and pepper to taste 2-3 tablespoons olive oil
METHOD:
Heat the 3 cups of liquid in a pan or on the microwave. Keep close to the stove.
Heat a 2 quart chefs pan or sauté pan over medium heat. When hot, add enough oil to film the pan bottom and cook the white parts of the onions until soft and fragrant.
Add the garlic and the sage to the pan and cook until softened.
Add the white wine to the pan and cook until it is almost all evaporated. (80%)
Add the farro and toss to coat and mix with the oil and alliums.
Add the hot liquid to the pan, being careful as it might spatter.
Bring the pot to the boil, then turn down the heat to a gentle simmer and cover the pot, leaving the lid slightly ajar.
After 15 minutes, sprinkle the faro with the greens from the scallions and replace the top as before.
After 10 minutes more, the farro should be done.
Season with salt and pepper, drizzle with some more olive oil, and gently turn to mix all the ingredients.
Serve warm.
Chef’s Notes:
If you want to turn the farro green and give it a more saturated flavor, puree half the onions in the blender with a little of the cooking liquid at room temperature. Add this in when you add in the hot liquid. This should give the farro a nice green color.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
