Farro Orange And Pine Nut Dressing Recipes
FARRO, ORANGE, AND PINE-NUT DRESSING
Make this recipe to accompany our Tuscan-Roast Turkey Breast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute. Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt.
- Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes.
- Stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.
TUSCAN-ROAST TURKEY BREAST
Turkey breast rolled with fresh herbs, orange zest, and spices is covered with pancetta and then roasted. It's sliced and offered atop a dressing made with farro (a whole grain), oranges, black grapes, and pine nuts. White-wine sauce accompanies the ensemble.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
- Preheat oven to 375. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
- Transfer pan juices to a bowl, and reserve for Rich Roasted Potatoes. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
- Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.
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- Farmers Market Farro Bowls. You might imagine that grain bowls as pretty as this one could only come from restaurants—but you can absolutely have this for lunch at home today.
- Grains in Herby Buttermilk. This herby grain dish gets its tang from buttermilk and yogurt, and its fresh green color from parsley and dill. It's the perfect cooling dish for a hot day.
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