Nutty farro makes a hearty, flavorful base for this simple pilaf, while fresh green onions and sage lend brightness and depth. The dish is an easy side that pairs beautifully with roasted meats, grilled fish, or seasonal vegetables. Using white wine and a splash of good olive oil elevates the flavor, but it remains wonderfully unfussy and comforting.
INGREDIENTS:
1/2 bunch scallions, green parts and whites separated and sliced finely
2 cloves garlic, peeled and de-germed and minced
1 leaf of fresh sage, slivered finely
1 cup farro
1/4 cup white wine
3 cups liquid (water, stock, or a combination)
Salt and pepper to taste
2-3 tablespoons olive oil
METHOD:
Heat the 3 cups of liquid in a saucepan or in the microwave and keep warm near the stove.
Heat a 2-quart chef’s pan or sauté pan over medium heat. When hot, add enough olive oil to lightly coat the bottom. Add the white parts of the scallions and cook until softened and fragrant.
Stir in the garlic and sage and cook just until softened, about 1 minute.
Add the white wine and cook until reduced by about 80%, leaving just a little liquid in the pan.
Stir in the farro, tossing to coat with the oil and aromatics.
Carefully pour in the hot liquid (it may spatter). Bring to a boil, then reduce heat to a gentle simmer. Cover the pot, leaving the lid slightly ajar.
After 15 minutes, sprinkle the scallion greens over the farro. Cover again, leaving the lid slightly ajar, and cook 10 minutes more.
Check for doneness—the grains should be tender but pleasantly chewy. Season with salt and pepper, drizzle with additional olive oil, and gently toss to combine.
Serve warm.
YIELD: Serves 4
SOURCE: Chef Andrew E Cohen
