- Prep time
- 10 minutes
- Cook time
- 20 to 25 minutes
- Serves 4 people
- ½ pound farro
- 1 clove garlic, minced
- ¼ cup red wine
- 6 Brussels sprouts, quartered
- 1 yam, peeled and 1 inch dice
- ½ red onion, 1 inch dice
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1 teaspoon poultry seasoning
- 1 tablespoon Italian parsley, chopped
Preheat the oven to 425 degrees F.
Toss all the vegetables except for the garlic in the tablespoon of olive oil, poultry seasoning and salt and pepper. Place on a cookie sheet and roast while you prepare the farro. They should take about 15 to 20 minutes.
Preheat a medium-sized pot on medium-low heat and add the teaspoon of olive oil. Toast the garlic until the edges are just brown. Add the farro, and toast lightly for about 1 minute. Then deglaze the pan with the wine, and allow to reduce until almost dry. Add water to the pan until it covers the farro by at least one inch. Bring to a boil, and then reduce the heat to a simmer. Cook until just al dente, adding water if necessary to keep the farro just covered. This should take 15 to 20 minutes.
Check on your vegetables after 15 minutes. They should be lightly caramelized, and the yams should yield to a fork easily. This could take up to another 5 minutes.
When the farro is al dente add the vegetables to the pot and lightly fold them in. Serve with chopped parsley as a garnish.
Techniques used in this recipe:
roastroast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire. reducereduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors. fold in fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.
fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large). deglazedeglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.