Lunch: Farro with Artichokes and Herb Salad

For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan

Ingredients

4 tbsp. unsalted butter
1 carrot
1 small celery root
1 small onion
1 stalk celery
1 stalk celery
1/2 c. celery leaves
1 bay leaf
2 c. farro
1 c. dry white wine
4 c. low-sodium chicken broth
salt
Freshly ground pepper
3 tbsp. grated Grana Padano cheese
4 oz. marinated baby artichokes
1/2 c. flat-leaf parsley leaves
1/4 c. snipped chives
1 tbsp. tarragon leaves
1 tsp. white wine vinegar
1 tbsp. extra-virgin olive oil

Instructions

In a large saucepan, melt 2 tablespoons of the butter. Add the carrot, celery root, onion, diced celery, and bay leaf, and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Add the farro and cook, stirring, for 2 minutes. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes. Season with salt and pepper. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer. Discard the bay leaf. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy. Spoon into bowls.
In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, and tarragon. Add the vinegar and oil, season with salt and pepper, and toss. Mound the salad over the farro, garnish with cheese shavings, and serve.

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