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.