Author Notes: This recipe shouldn't even count as mine, since I borrowed ideas from so many of my Food52 muses ... I knew I wanted to do a farro and chard deal, but with flavors along tabbouli lines. I used Jennifer Perrilo's idea to infuse the farro with aromatics, like in her fabulous salad http://www.food52.com/recipes/5092_summer_farro_salad. I swiped the pinch of cinnamon from WinnieAb's excellent amaranth tabbouli http://www.food52.com/recipes/10645_amaranth_tabouli and the idea of using golden raisins from The Internet Cooking Primcess' addictive cous cous http://www.food52.com/recipes/5425_summer_squash_couscous_with_sultanas_pistachios_and_mint. The end result is a tasty and fairly hearty side - turns out to be really good with tarragon and pernod salmon! - aargersi - aargersi
Food52 Review: The only downside of this recipe is it’s so tasty that you may want to eat the entire pan! Utilizing many ingredients that are abundant right now, this recipe comes together quickly. Each bite greets you with a new taste sensation and will entice you to come back for more. I didn't have the required Parmesan and so substituted feta with delicious results. An added bonus is that this recipe packs a punch not only in flavor but in nutrients. Bravo! - sticksnscones - sticksnscones
- 6 big swiss chard leaves
- 1 cup farro
- 3 cloves garlic
- low salt chicken broth (enough to cover the farro in the pan)
- good olive oil
- 1 large shallot - diced
- 1/2 cup golden raisins
- 1/2 cup cherry tomato halves
- 1 pinch cinnamon
- 1 lemon
- shredded parmesan cheese
- 1 cup loose-pack chopped flat leaf parsley
- Rinse the farro, and put it in a saucepan with the three (peeled) cloves of garlic. Cover with broth - about 1/4 inch above the farro. Bring it to a boil, add a pinch of salt and turn it down to a simmer. Cook uncovered for about 15 minutes until the farro is tender but still has a bit of chew. Add broth if you need to (I didn't). When it is done, discard the garlic cloves.
- Meanwhile wash and dry the chard. Admire it - such a pretty green! Chop the stems and put them in a bowl, then chop the leaves into fairly small ribbons. Heat enough oil to slick the bottom of a saucepan, then add the shallot. Saute for just a few minutes until they are clear, then add in the chard stems, raisins and the pinch of cinnamon. After another minute or so add the chopped leaves, and stir in the warm farro and cook until the chard is just wilted. Add the tomatoes and parsley, and dress with a bit more good olive oil and the juice from the lemon. Taste for salt and pepper. Serve topped with shredded parmesan. Eat! Be healthy!