Thursday, June 7, 2012

Farro & Cherries


It seems I'm becoming obsessed with fruit as it comes into season falling from the trees and vines, hopefully on its own accord. First it was strawberries, which I can't say I'm completely over, and now it's cherries.  I nibbled my way through a pound in two days. I did manage to turn a cup or so into a dish that is less likely to stain your lips and fingertips with their deep ruby juices.  It also made me quite aware of how necessary a cherry pitter is at a certain point in life.

Warm Farro Salad w/ Cherries & Gruyère
1 cup farro
1 ¼ cup chicken broth or water
1-2 cloves of garlic, finely minced
1 tbsp olive oil
1 tsp kosher salt + more to taste
Gruyere cheese to taste
1 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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Concrete Magnolia is the evolving anthology of my life; which almost always finds its way back to food.