Emmer Farro Pilaf Recipes

Steps:

• Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

Steps:

• Cook 1/2 diced onion in 2 tablespoons butter in a saucepan, 4 minutes; season with salt and pepper. Add 1 cup pearled farro and 1 1/2 cups chicken broth. Bring to a boil, then add 1 cup diced butternut squash. Cover, reduce the heat to medium low and cook 15 minutes. Scatter 2 cups shredded Brussels sprouts on top, cover and cook until the farro is tender, 10 to 15 minutes. Stir in 1/2 cup chopped walnuts, 1/4 cup raisins and some chopped parsley.

Steps:

• Mixing and Bulk Fermentation
• Mix the dough ingredients together in a large bowl and cover.
• After a 20-30 minute rest, stretch and fold the dough with damp fingertips. You can transfer the dough to a straight-walled container at this point if you want. Cover, let the dough rest another 20-30 minutes.
• Do two more rounds of stretching and folding with a 20-30 minute rest in between.
• Let the dough bulk ferment until it has almost doubled in size. At warm temps (low 80s) my dough needed about 5 hours to double. In colder temperatures or with weaker starter, the dough will need more time.
• Shaping and Final Proof
• If desired, flake emmer berries for the bread's crust.
• Flour your work surface and scrape your dough out of your bowl or bucket.
• Shape the dough into a boule, batard, or oblong loaf to suit your proofing basket and baking vessel.
• Evenly spread the optional emmer flakes on your work surface in the shape of the dough (round, oval, oblong). Brush or spray water on the top of your dough and flip it onto the flakes to coat the dough surface.
• Place the dough flake-side down in your proofing basket. Scoop up some of the extra flakes and "drizzle" them down the edges of the dough to further coat it and prevent sticking.
• Cover and let the dough rise again for about 30 minutes at room temperature and then refrigerate it overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and bake it without the refrigeration stage. My dough bulk-fermented past doubling, so I refrigerated it immediately after shaping and baked about 8 hours later to compensate.
• Baking
• Preheat your oven and baking vessel to 500F for at least 30 minutes.
• Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score or scissor cut the dough, then cover and return the vessel to the oven.
• If your baking vessel is a ceramic cloche, bake at:
• 500°F for 20 minutes, lid on
• 450°F for 5 minutes, lid on
• 450°F for 10 minutes, lid off
• If your baking vessel is cast iron, bake at:
• 500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.
• 450°F for 10 minutes, lid on
• 450°F for 10 minutes, lid off
• When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.
• Let the bread cool for a couple of hours before you slice it.

Steps:

• In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
• Top with the parsley and thyme, fluff with a fork and serve.

Steps:

• In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
• Top with the parsley and thyme, fluff with a fork and serve.

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
• Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
• Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.