Search

Onion, Garlic - Farro with Carrots and Swiss Chard

3 tablespoons olive oil, divided

½ small onion, minced

3 garlic cloves, 1 minced and 2 smashed, divided

1 cup farro, rinsed

¾ cup orange carrot juice

2¼ cups water, divided

Kosher salt and freshly ground black pepper, to taste

1 tablespoon unsalted butter

4 (8 ounces) carrots thinly sliced

½ tablespoon honey

1 bunch Swiss chard stems roughly chopped and reserved,

1 pinch crushed red pepper flakes

Parsley for garnish

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions and minced garlic, and sweat until fragrant, 2 minutes. Add the farro and toast for 1 minute. Next add the carrot juice and 2 cups of water, and season with salt and pepper. Bring the farro to a boil, then reduce to a simmer and cook until its tender, 25 to 30 minutes. While the farro is cooking, glaze the carrots: In a medium sauté pan, heat the butter and 1 tablespoon of olive oil over medium heat. Add 1 smashed garlic clove, carrots, the remaining ¼ cup of water, and honey and bring to a simmer. Cook until the the carrots are tender but not soft, and all of the water has evaporated, 6 to 7 minutes. Reserve for later. In a medium sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the remaining smashed garlic clove and chard stems, and cook until fragrant, 1 minute. Add the chard leaves and crushed red pepper flakes, and cook until the leaves are wilted, 5 minutes. Reheat each pan so that the farro, carrots and Swiss chard are hot. Spoon the farro into bowls; top with the chard leaves, glazed carrots and chard stems; and garnish with parsley. Then serve.

0 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte