Wednesday, June 20, 2012

Guest Post from Khalilah -- Warm Farro Salad

Finally another guest post!

Do you know about Concrete Magnolia?  Because you should.  Go look at it now.  Please.  This girl creates the most delicious looking recipes with pictures that will bring tears to your eyes.  I met Khalilah a while back through a mutual Boston friend and immediately knew that we would be friends due to our passion for food.  And then I found out she had this beautiful blog.  I've been swooning over it ever since.  Now it's your turn...enjoy!

When Emilie asked me to do a guest post I decided right away I would write about farro, a grain that has been eaten in the Tuscany region of Italy for years and has recently begun to make an appearance on American menus.  It’s a welcomed addition to the growing list of ancient grains and can be used anywhere brown rice or quinoa is called for.  It fits nicely into the recipes we find on Scarborough Food Fair — healthy, creative & full of flavor.

This salad is really a vehicle for cherries.  Their early appearance at farmer’s markets this year is due to all the unseasonably warm weather we experienced in March. Combined with the flavors of Gruyère cheese, mint and limes, this salad is a tart and flavorful side or main and best enjoyed warm.

Warm Farro Salad w/ Cherries & Gruyère
Serves 3-4 as a side

1 cup farro
1 ¼ cup chicken broth or water
1 clove of garlic, finely minced
1 tbsp olive oil
1 tsp kosher salt + more to taste
Gruyere cheese to taste
½ cup cherries, pitted & halved
½ lemon, juiced
½ lime , juiced & zested
mint, finely chopped

Heat olive oil in a saucepan over medium heat. Add the minced garlic and stir. Once the garlic begins to sizzle add the farro to the pan, turn the heat to low and stir until the farro has been coated, about 2-3 minutes. Meanwhile, in a separate pot, bring the chicken broth or water and salt to a boil. Increase the heat of the farro to high and add the boiling liquid. Bring the farro to a boil, then cover and simmer, stirring occasionally.  Farro is done when all the liquid has evaporated and the grains are tender, about 20 minutes. While still warm add Gruyere cheese to taste and mix to combine. Next add the cherries, lemon & lime juice, the zest of the lime, salt to taste and chopped mint. Enjoy warm.

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