2 hrs 10 mins
Paris D's Note:
From the New York Times. Cooking time includes soaking time.
My Private Note
Units: US | Metric
For the balsamic cherries
For the pilaf
- 1Pit the cherries and cut in half.
- 2Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and sauté for 1 minute.
- 3Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute.
- 4Transfer the cherries immediately to a bowl so that they don’t overcook or overcaramelize. Set aside.
- 5To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain.
- 6Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot.
- 7Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.
- 8Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.
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Nutritional Facts for Farro Pilaf With Balsamic Cherries
Serving Size: 1 (206 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 45.6
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 1.2 g
- Cholesterol 5.0 mg
- Sodium 22.8 mg
- Total Carbohydrate 6.9 g
- Dietary Fiber 0.8 g
- Sugars 5.6 g
- Protein 0.4 g
The following items or measurements are not included: