Farro Pilaf With Balsamic Cherries

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READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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