Friday, March 1, 2013

Farro with Roasted Carrots and Feta

According to the package of Farro Pritchard Parker recently brought home, it is "one of the oldest grains cultivated by humans, which was originally found in the fertile crescent of the Middle East and is now grown primarily in Italy".

I don't know if that is true or if that is just marketing. I tried to do some research on this grain and all I came away with is the fact that it is a type of wheat. It may or may not be emmer and it may or may not be spelt.

This is my first experience cooking farro. It looks and tastes to me like wheat berries, which I quite like, and can be bought much cheaper from the bulk bins at the Natural Foods Store.  But wheat berries are an old hippie standard and have not been elevated in status by trendy chefs.

We did enjoy this dish very much. The addition of  roasted carrots, golden raisins, toasted cashews, fresh lemon juice, feta cheese along with a generous amount of freshly chopped parsley and the scent of cinnamon made for a delicious light supper. I served it at room temperature which really brought out all the flavors.

Farro with Roasted Carrots and Feta
1 cup faro
3 cups water
1 small cinnamon stick
Salt to taste
6 - 8 medium carrots, scrubbed and peeled
3 Tbsp. olive oil, divided
1 large onion, peeled and diced
1 Tbsp. freshly squeezed lemon juice
1/2 cup golden raisins
1/2 cup chopped flat-leaf parsley
1/2 cup cashews, toasted and chopped
8 oz. feta cheese, cubed

Combine faro, water, cinnamon stick, and salt to taste in a medium saucepan. Bring to a boil, lower heat and simmer until most of the water is absorbed and farro is tender, 30 - 40 minutes. Drain farro, discard cinnamon stick, and transfer to a large bowl.

While the farro is cooking, preheat the oven to 400 degrees. Drizzle the carrots with 1 Tbsp. of the olive oil and toss with salt to taste. Roast on a baking sheet until fork tender, about 20 - 30 minutes.

Meanwhile, heat the another Tbsp. olive oil, and saute the onions over medium heat until tender and translucent.

When the carrots and onions are done add them to the bowl with the farro.  Stir in the lemon juice, golden raisins, parsley, and cashews. Toss in the feta cheese and mix gently. Add the remaining 1 Tbsp. olive oil.  Taste, adding more salt and additional olive oil if desired.

1 comment: