Preserved Cranberry Farro
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
59
Spice
41
Sweetness
56
Sourness
54
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
110 g
Cranberry (preserved)1 tbsp
Unsalted Butter (whole)1 tsp
Sea Salt1 cup
Olive Oil1 tbsp
Fine Sea Salt1 cup
Thyme Leaves (fresh)1 medium
Leek (cleaned and diced 1/4-inches)2 tbsps
Grape Seed Oil1 cup
White Wine (dry)Directions:
1
Heat the court-bouillon over medium low heat
2
Add the farro and the cranberries
3
Stir gently using a wooden spoon until the stock is completely absorbed by the farro
4
Stir in the butter, and incorporate using the wooden spoon
5
Season with the salt and pepper
6
Serve immediately as an accompaniment to game birds
7
Basic Farro: In a nonreactive sauce pot, bring the court-bouillon to a slow simmer
8
Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender
9
Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color)
10
Season with the salt and pepper
11
Using an 8 oz
12
Ladle, add a ladle full of stock to the farro
13
Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice
14
Repeat the procedure until the farro has cooked for exactly 20 minutes
15
Remove from the heat, and stir in the thyme
16
Transfer immediately to a two large sheet pans
17
Spread the farro out evenly using a rubber spatula
18
Allow the farro to cool in the walk-in cooler
19
Transfer to a container, and label and cover tightly
20
In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender
21
Add the white wine and the bouquet garni
22
Fill the pot with one gallon of cold water, and bring it to a boil over high flame
23
Reduce the heat and simmer for two hours skimming intermittently
24
Strain through a fine mesh strainer lined with moistened cheese cloth
25
Yield: 1 gallon