In winter, as we crave bold, hearty foods, fish and chicken can sometimes feel a bit slight. That’s when I like to serve a robust side dish to make the meal more satisfying.
Farro works wonderfully at such times. An ancient form of wheat native to Italy (see the photo of a Farro field), this wholesome grain has a chewy texture and pleasantly nutty flavor. Like all grains, when you doctor it up with some goodies, in this case onions, walnuts, and dates, you’ll get a dish that’s fascinating—but doesn’t steal the show.
My Farro Pilaf
1 medium onion, cut into 1/2-inch pieces
2 tablespoons butter, divided
1 cup farro
2 cups chicken broth
1/2 cup chopped walnuts
1/2 cup chopped dates
Parsley
1. In a medium saucepan, sauté the onion in 1 tablespoon of the hot butter. Add the
farro. Stir in the chicken broth. Bring to boiling; reduce heat. Cover and simmer until
the farro is tender yet still chewy, about 20 minutes. Remove from heat and keep
warm.
2. Toast walnuts in a skillet over medium heat until just beginning to brown, 3 to 5
minutes; add the remaining 1 tablespoon butter and the dates. Cook and stir until the dates are tender and the walnuts are toasted.
3. Drain the farro. Stir all but a couple of tablespoons of the walnut-date mixture into the drained farro. Transfer the farro to a serving bowl. Sprinkle remaining dates and walnuts on farro. Garnish with parsley, if desired.
News Flash: I’ll be giving away a beautiful braising pan on my website. To stay in the loop, follow me on Facebook.
Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day, as well as the Braiser Cookbook, an e-book of recipes designed specifically for braising pans. Follow Wini on Facebook at Chez Bonne Femme.
Photo credits:
Farro Field: Michael Cantania via Flickr
Farro Pilaf: Richard Swearinger
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I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.
Cost: 195 euros per person (about $240)
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