Thursday, January 1, 2015

Farro with Cranberries and Swiss Chard

 To make the Farro dish from our post "Soiree Gastronomique",
you'll need:

1 cup of farro
2 cups of chicken broth or stock
3 cloves garlic, crushed and minced
1/4 cup of dried cranberries
1/2 cup Parmesan cheese
A splash of olive oil
3 leeks
2 Tblsp pine nuts
a bunch of Swiss chard
 Finely chop a bunch of Swiss Chard into a chiffonade.  You want the chard
interspersed in the farrow with no big chunks.

 Saute the garlic, 2 of the sliced leeks, and the farro in a splash of olive oil.
Add chicken stock and chard, bring to a boil, then reduce the heat
to simmer until the broth is absorbed and the farro is soft, but still firm and not mushy.

In another pan, caramelize a sliced leek in a knob of butter on low heat 
until the leeks are crunchy and sweet.  This takes time, do not rush it.

 Remove from heat, stir in dried cranberries, Parmesan cheese, and pine nuts.
Garnish with caramelized leeks and serve.

Recipe copyright K. Cyriacks 2014
Partying with Christine at
Rustic and Refined

Joining Diane at
An Extraordinary Day 
Project Inspire{d} Hosted at AnExtraordinaryDay

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