Berna's Notes:
Expand1 cup farro Ask a question about this ingredient
1 small onion, finely chopped Ask a question about this ingredient
1 stalk celery, finely chopped Ask a question about this ingredient
1/4 cup white wine (or dry vermouth) Ask a question about this ingredient
1 1/2-2 cup chicken stock Ask a question about this ingredient
1/4 cup grated manchego cheese Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 seedless cucumber or 2 regular cucumbers Ask a question about this ingredient
1/2 cup seasoned rice wine vinegar Ask a question about this ingredient
In a heavy saucepan, bring 4 cups of water to a boil and add the farro. Simmer for 20 minutes and then drain well. In a skillet, heat the olive oil and saute the onions and celery until soft, about 10 minutes.Add the wine and reduce. Add the farro to the skillet and stir to combine. Begin to add the stock, 1/2 cup at a time, stirring as you go. Continue to add stock until the farro is cooked through, soft but with a little bite, not mushy. Add the grated manchego cheese and salt and pepper to taste.
Ask a question about this stepPeel the cucumbers and cut in half legnthwise. Using a small spoon, scrape the seeds from the inside of both halves and discard. Chop the cucumber into 1/4 inch dice. In a small bowl, combine the cucumber, vinegar and salt and marinate in the refrigerator for an hour, stirring frequently.
Ask a question about this stepTo serve, divide the farro between four bowls. Drain the cucumbers and sprinkle equally over each serving.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
