Raise the bar(berry) on your dried fruit game this winter.
Serves | 4 |
- 1 cup farro
- 3 cups unsalted chicken or vegetable stock
- ½ tsp kosher salt
- 1 tsp granulated sugar
- ½ cup dried barberries
- zest of 1 lemon
- juice of 2 lemons
- ½ tsp ground cumin
- ½ tsp chile flakes
- ¼ cup olive oil
- sea salt and freshly ground black pepper
- ½ cup pistachios, dry-toasted, roughly chopped (to serve)
- ¹⁄₃ cup fresh mint leaves, chopped into thin ribbons (to serve)
- ½ cup fresh parsley leaves, roughly chopped (to serve)
- 4 to 5 scallions, white and light green parts only, thinly sliced into rings (to serve)
| Preparation | Rinse farro in a mesh strainer; add to large saucepan with stock and salt. Bring to a boil and cook until tender but not mushy, 25 to 30 minutes, stirring occasionally. Transfer to strainer to drain excess liquid; rinse with cold water and set aside to cool.
While farro is cooking, heat 1 cup cold water just to a boil in small saucepan. Turn off heat, stir in sugar and add barberries; set aside to plump and rehydrate, 15 minutes. Strain and set aside.
In a small 8-ounce lidded glass jar, add lemon zest and juice, ground cumin, chile flakes and olive oil; screw lid on jar and shake vigorously until emulsified. Season with salt and pepper to taste and refrigerate.
| to serve | Transfer cooked farro to a large bowl; add plumped barberries, pistachios, mint, parsley and scallions and toss to incorporate. Add half of lemon vinaigrette; toss to coat and season to taste with salt and pepper. Add more vinaigrette as needed. Divide onto plates and serve.