Farro Pilaf With Balsamic Cherries

From the New York Times. Cooking time includes soaking time.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• For the balsamic cherries

• 8  ounces cherries
• 1  tablespoon butter
• 2  tablespoons  balsamic vinegar

• For the pilaf

• 1  cup  cracked farro
• 1  quart water or 1  quart  stock
•  salt
• 1  tablespoon butter (optional)
• 1 -2  teaspoon thyme leaves, fresh, to taste
•  fresh ground pepper

Directions

1. Pit the cherries and cut in half.
2. Heat 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.
3. Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute.
4. Transfer the cherries immediately to a bowl so that they don’t overcook or overcaramelize. Set aside.
5. To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain.
6. Return 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.
7. Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.
8. Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.