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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Farro With Grapes, Nuts, And Dried Fruit

on December 7, 2015

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From what I’ve learned, Farro is one of the oldest grains in the world.  It’s composed of the grains from certain wheat species. It’s believed that this grain was the one from which all others were derived. Not until recently was Farro so easy to find in the grocery stores however; it’s now available, where the rice and dried beans are found.

Farro is softened in water and cooked until al dente. Like rice and barley, Farro is a blank canvas. You can add whatever flavors you like to Farro and it while only enhance the dish.

I’ve made Farro as a side dish, using chicken or vegetable broth as my liquid, and then  adding asparagus and mushrooms. There have been times where I’ve made Farro is the style of risotto, using  white wine, Parmesan cheese, and other ingredients to flavor the dish. Commonly served as a savory dish, I thought I’d put a twist on the usual Farro recipes. A light and healthy, good for you, sweet snack.  A dish you could have as dessert!

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Start by placing the Farro in a fine mesh sieve, rinse with cold water, then drain.

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Bring the Farro in the cooking liquid up to a boil, reduce the heat to low, cover and cook for 25-30 minutes. I want the Farro to be softened but still chewy, al dente.

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I started with some raspberry glazed almonds I found. I thought they’d work perfect in this dish. You could of course use hazelnuts, walnuts, whatever you have on hand. I also have some dried cherries, dried apricots, golden raisins, pineapple chunks, and green grapes. Before adding in the other ingredients, I add all these ingredients to the bowl with the Farro and toss. That’s all there is to it!  Believe me when I tell you, this dish is so addictive.  Look, rice is also commonly served as a savory dish, but as a dessert, rice pudding is also amazing. Why not put a sweet twist on Farro.

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Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Best served warm or at room temperature

Ingredients:
1 1/2 cups of rinsed and drained Farro
4 cups of water
1/2 cup of dark amber *Agave nectar (liquid measure)
1/4 teaspoon of Kosher salt
1/2 cup of whole seedless green grapes then halved
1/4 cup of chopped dried cherries
1/4 cup of chopped dried apricots
1/4 cup of golden raisins
1/4 cup of chopped raspberry glazed almonds ( nuts of your choice)
1/4 c up of diced pineapple chunks

Directions:
Place 1 1/2 cups of Farro in a mesh sieve, rinse and drain. In a sauce pot on medium high heat add in the 4 cups of water salt, and the Agave nectar. Give that a good stir before adding in the drained Farro. Stirring occasionally to prevent and Farro sticking together, bring the Farro up to a boil. Reduce the heat to low heat, cover, cooking for 25-30 minutes. Pour the cooked Farro through a mesh sieve again draining off any liquid that may remain. Next, transfer the Farro into a large bowl. I like to toss the Farro a couple of times to bring the temperature down a bit. Then add in all the other ingredients and toss to combine. The cold grapes and pineapple mixed in with the warm Farro is awesome!

*Agave Nectar is a natural sweetener that come in light or dark amber.

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