by aargersi
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sticksnscones's Testing Notes:
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Expand6 big swiss chard leaves Ask a question about this ingredient
1 cup farro Ask a question about this ingredient
3 cloves garlic Ask a question about this ingredient
low salt chicken broth (enough to cover the farro in the pan) Ask a question about this ingredient
good olive oil Ask a question about this ingredient
1 large shallot - diced Ask a question about this ingredient
1/2 cup golden raisins Ask a question about this ingredient
1/2 cup cherry tomato halves Ask a question about this ingredient
1 pinch cinnamon Ask a question about this ingredient
1 lemon Ask a question about this ingredient
shredded parmesan cheese Ask a question about this ingredient
1 cup loose-pack chopped flat leaf parsley Ask a question about this ingredient
Rinse the farro, and put it in a saucepan with the three (peeled) cloves of garlic. Cover with broth - about 1/4 inch above the farro. Bring it to a boil, add a pinch of salt and turn it down to a simmer. Cook uncovered for about 15 minutes until the farro is tender but still has a bit of chew. Add broth if you need to (I didn't). When it is done, discard the garlic cloves.
Ask a question about this stepMeanwhile wash and dry the chard. Admire it - such a pretty green! Chop the stems and put them in a bowl, then chop the leaves into fairly small ribbons. Heat enough oil to slick the bottom of a saucepan, then add the shallot. Saute for just a few minutes until they are clear, then add in the chard stems, raisins and the pinch of cinnamon. After another minute or so add the chopped leaves, and stir in the warm farro and cook until the chard is just wilted. Add the tomatoes and parsley, and dress with a bit more good olive oil and the juice from the lemon. Taste for salt and pepper. Serve topped with shredded parmesan. Eat! Be healthy!
Ask a question about this stepPernod anything is good with almost anything, but I love the idea of a gorgeous slab of salmon over these beautiful flavors.
The salmon was super good - tarragon, cherry tomatoes, pernod, splash of wine, drizzle of oil, S&P - oven poached in a foil pouch .... I have a pic I should poach - oh I mean post :-)
Oh, this sounds seriously good. I love, love, love poaching seafood and shellfish in Pernod with your generous splash of white wine. With some onions, garlic, fennel bulb and fronds, oh yeah! And I seriously love your raisins and tomatoes here.
What a wonderful bowl of goodness, I love farro and your combination of greens and spicing sounds fantastic.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
LOVE this!