Farro Pilaf with Dried Cherries and Toasted Almonds

Farro is one of the oldest un-hybridized forms of wheat. It is a whole grain with a sweet, nutty flavor and chewy texture. Some of the”new grains,” that we are hearing about such as farro, quinoa, kamut and amaranth are actually some of the oldest foods on earth. Farro  looks like light brown rice and has a nutty taste similar to oats and barley. It is rich in fiber, magnesium and vitamins A, B, C and E, and is easily digested. It a good choice for those who are wheat-sensitive because it is low in gluten.When I see a grain on the shelves that is new to me, I take it as a personal challenge to buy it and try it! Hence, my recipe today is a farro pilaf with lots of goodies added!Bring to boil 3 c. water in which has been added 2 T. of chicken bouillon and 1 c. dry farro.

This is my faithful stand-by for bouillon. If desired, you could also use homemade or packaged chicken stock.

Bring to boil, then reduce heat until it is just simmering. Cook for 25 minutes, until soft but firm. Drain in a colander, reserving the liquid.

While farro is cooking, prepare and sauté in olive oil for about 5 minutes, scallions, celery, carrot, red bell pepper, thyme and garlic. Salt and pepper to taste.

Chop coarsely 1/2 c. dried cherries. (I used bing, with no added sugar).

Add cherries to veggie mixture, along with 1/3 c. wine and 1/4 c. reserved broth. Sauté about 3-4 minutes longer, until most of the liquid has been absorbed.

Toss with farro and 1/2 c. toasted almonds. Garnish with chopped fresh parsley.

Serve warm or chilled. This will stay fresh tasting in your fridge for several days.

This is a hearty dish and a small serving will fill you up! However, why stop eating just because you are satisfied? This pilaf really tastes like “more.”

Farro Pilaf with Dried Cherries and Toasted Almonds

3 c. chicken broth
1 c. farro
2 T. olive oil
1/2 c. diced red bell pepper
3 chopped scallions
1 carrot, diced
2 stalks celery, diced
1 t. fresh thyme leaves
1 clove garlic, minced
1/2 c. dried cherries, coarsely chopped
1/2 c. toasted sliced almonds
1/3 c. wine
1/4 c. reserved broth
fresh chopped parsley for garnish
Salt and pepper to taste

Cook farro in chicken broth for 25 minutes, or until soft but still firm. Sauté veggies and seasonings in olive oil for 5 minutes. Add cherries, wine and broth. Cook for another 3-4 minutes until liquid has been absorbed. Toss with farro and toasted almonds. Garnish with fresh chopped parsley. Serve warm or cold.