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Me and my Farro

rcallner Apr 27, 2010 04:55 PM

Inspired by a dish at Lark, a lovely Seattle restaurant, I bought some Emmer farro from my coop, dutifully soaked it overnight, cooked it up with vegetable stock, and made a beautiful dish by sauteing garlic and shallots in olive oil with red pepper flakes, adding in generous slices of fresh shiitake and oyster mushrooms, wilting in beet greens, and folding that into the farro goodness. Final garnish of plain yogurt. Tasty, really healthy, great mouth feel. Do other people have savory farro recipes that they love?

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  1. rworange RE: rcallner Apr 27, 2010 05:04 PM

    Don't have a recipe, bu a question. Does brand matter?

    Sounds delicious. Love the title ... tho now I can't get that song out of my my head.

    1. e
      Erika L RE: rcallner Apr 27, 2010 08:10 PM

      Farro is my current favorite substrate for just about anything. This week: asparagus and grated lemon peel, topped with parm. In the past: shredded roasted chicken, toasted nuts, craisins, and Gorgonzola; mushrooms braised in sherry, thyme, and caramelized onions; roasted winter squash, chopped apples, and bacon. It doesn't go gummy in the fridge and reheats well, so I sometimes make a pot and stash it in the fridge, then scoop out paddlefuls and spike with whatever I feel like eating and can find in the kitchen.

      1 Reply
      1. re: Erika L
        mebby RE: Erika L Apr 27, 2010 09:14 PM

        Yum to all of those -- consider me inspired!

      2. h
        HLing RE: rcallner Apr 27, 2010 10:04 PM

        Pregerminated farro (soaked and just about to sprout) wet-ground adds a malty, creamy and refreshing aroma to bread dough.

        1. h
          HillJ RE: rcallner Apr 28, 2010 08:25 AM

          Farro makes a lovely crust for quiche and "nest" for small plated egg dishes.
          The last quiche I put together, I par-boiled the farro, allowed it to cool, added fresh thyme and nutmeg to the farro and pressed the entire mixture on the bottom and sides of the pie plate. Poured in my quiche batter and baked. Light crust, unique.

          3 Replies
          1. re: HillJ
            rcallner RE: HillJ Apr 28, 2010 09:50 AM

            I am deeply in love with this grain at the moment and thank you for the inspirations - they are definitely on the rotation! And rworange, I have no idea about brand, it was kind of a challenge to find it at all....

            1. re: rcallner
              e
              Erika L RE: rcallner Apr 28, 2010 10:57 AM

              PCC (Seattle and environs) carries it in bulk from Blue Bird Farms, an organic grains grower in WA. For those not from WA, they also sell by mail order:
              http:www.bluebirdgrainfarms.com

              1. re: rcallner
                h
                HillJ RE: rcallner Apr 28, 2010 11:11 AM

                I find farro at Whole Foods in the pasta aisle. Usually with the whole wheat pasta. Any italian deli with a pasta section usually carries it, at least in NJ. Whole Foods also sells it by the pound pre-made (nothing added) in the salad bar.

                rcallner, I would also add that farro makes an excellent sub for bread cubes in savory stuffing. I now prefer it over bread stuffing.

            2. GretchenS RE: rcallner Apr 28, 2010 09:56 AM

              I make something similar to what you made except kale instead of beet greens, goat cheese instead of yogurt, and add a squeeze of lemon. Sometimes toasted pistachios too. Another favorite is farro, cannellini beans, celery, carrots, prunes, parsley and strips of frizzled prosciutto. Agree with Erika L, you can make a big batch and reheat with various different things in it. It also freezes very well.

              1. k
                katecm RE: rcallner Apr 28, 2010 09:59 AM

                Are you familiar with the blog Last Night's Dinner? She uses farro a lot and may have some good ideas for you.

                1. rabaja RE: rcallner Apr 28, 2010 10:01 AM

                  I also am in love with farro. I've never soaked it though. I can't see why soaking would be a bad thing, but if you didn't plan ahead and still are craving some farro, go for it. Just longer cooking time, I'd imagine. Never soaked it, and never thought it took all that long to cook.
                  Try sauteeing some already cooked farro in green garlic and tomato paste. It's lovely with fish or chicken.

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