“Farro -Chewy, wheat-like grains that taste similar to barley
Why It’s Healthy:
In addition to vitamins B and E, farro is rich in magnesium—which Los Angeles–based dietitian Ashley Koff calls nature’s muscle relaxant. She recommends adding farro to your diet to relieve tension and cramps.” (source)
Warm Farro, Apple, & Chestnut Salad
by Angela Sackett, November, 2013
2 cups farro, uncooked
1 cup each water, chicken broth, and apple cider
1 cup chestnuts, chopped
3 tablespoons salted butter, divided
2 chopped green apples (skins left on)
1/2 large red onion, chopped (about 1/2 cup)
1 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup shredded gruyere cheese
1/2 cup pomegranate seeds
Begin by adding farro, water, broth, and cider to a medium sized saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 20-30 minutes, or until most liquid is evaporated and farro is “al dente.” Scoop cooked grains into a strainer and cool.
Meanwhile, melt 1 tablespoon butter over medium-low heat in a nonstick skillet. After several minutes, it will begin to foam, then turn golden brown. Add the chopped chestnuts to the pan and continue cooking until chestnuts begin to brown and crisp. Remove from heat; set aside.
Next, in the same pan, melt the remaining 2 tablespoons butter and add onion, salt, pepper, nutmeg, and cloves. When the onion begins to turn translucent (about 3 minutes), add apples. Cook until apples just begin to brown but are still slightly crisp.
Lightly toss apple mixture, then chestnuts, into farro. Stir in gruyere.
did we say gruyere? hellooooo, warm, smoky, favorite cheese of all time…
(please don’t tell the goat cheese i said that. or the stilton. or the aged gouda…)
Serve topped with pomegranate seeds.
it’s always helpful when photographing food, to have an amazing, super-professional assistant. mine is also one of my premiere taste-testers. always the first in line. and always with a smile (even if, a split second prior, he was grumpily complaining his arms hurt from holding a diffuser against the blustery autumn breezes on our deck…)
i’m seriously thinking i need to enter this somewhere. a contest. my always-saying-I’m-going-to-write cookbook. oh wait, i can! and you can, too!
mccormick gourmet is hosting a super-fun contest this season
make it. eat it. tell me what you think!
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