This dish is about the contrast between the bright lemon, and the mild spice of the radish and mizuna, both as a foil to the chewy and nutty flavor of the farro.
INGREDIENTS:
1 cup farro semi-perlato 3 cups stock (vegetable or chicken) or water-simmering ½ heaping cup leek, white portion only, diced finely (1-2 large leeks) 1 bunch radishes, topped and tailed, diced ¼ inch 1 2-3 cups mizuna, thicker stems removed, washed and dried 1 Meyer lemon, finely zested (if you do not have a Microplane or fine grater, use a swivel peeler to remove it and a thin paring knife to cut away any white pith, then mince), and juiced, reserved separately Salt and pepper to taste ½ tablespoon unsalted butter ½ teaspoon fresh thyme, minced, or a pinch of dried thyme ¼ cup white wine-optional Olive oil as neededMETHOD:
Heat a 2-3 quart chef’s pan or straight-sided sauté pan, with lid, over medium-high heat. When hot, lightly film with oil, and heat the oil. Add the butter, and when it stops foaming, add the radish dice and a little pinch of thyme. Season lightly with salt and pepper and cook, tossing, until tender and colored lightly golden and a little crisp here and there on the edges. When done, remove to a plate or bowl lined with a paper towel. Lower heat to medium.
Ensure there is still oil in the pan and if not, add a little to film the pan and get hot. Add the leeks and toss to coat with the oil. Sauté until softening, then add the white wine if using, and cook until the wine is almost all gone and the leeks are tender.
Add the farro and toss to coat with the oil and sauté until the farro gives off a nutty smell. Season lightly with salt and pepper and add half the thyme. Sauté a few seconds more to wake up the herbs. Add the stock or water and bring to a boil, stirring every few minutes. Once it has boiled, reduce heat to a simmer and put the lid on the pan so it is ajar by a fair amount. After 20 minutes, scatter 1 tablespoon of Meyer lemon zest over the farro and stir in. Cook, stirring every few minutes until done, around 25-30 minutes. You may need to add liquid if it is cooking too fast, or you may need to remove the lid and stir the farro over a higher heat to reduce the last liquid. The grains of farro should be tender, but still retain some chewiness.
Fold in the radish so it is distributed evenly. Add some more thyme, checking for taste. Cover the top of the farro with the mizuna and fold into the hot farro, then add the lemon juice and stir in. Cook to evaporate most of the juice and wilt the mizuna. Taste for balance; you may wish to season with a little more salt and pepper, or you might scatter some more lemon zest over the dish to brighten it up.
Serve up and drizzle with a little peppery olive oil if you wish.
Serves: 4
Source: Chef Andrew E Cohen
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