I, too, was unfamiliar with farro until I tried it at a restaurant a few years ago. When I first read the menu, I made some jokes about Egypt, but being a chicken soup enthusiast, I decided to give it a try since it was featured in the chicken soup. To my surprise, it was delicious. If you’re new to farro, think of it as a close cousin to barley. When paired with the right ingredients, like root vegetables and crispy facon, it can be incredibly tasty. This dish is a perfect blend of textures and flavors—enjoy!
1 cup farro
2 cups chicken broth
1 teaspoon salt + more for seasoning 1 (12 oz.) package beef fry, diced
1 (17.6 oz.) pack vacuum-sealed beets, diced
1 lb. rainbow carrots, peeled and cut into half-inch-thick slices
Olive oil, for seasoning
Pepper, for seasoning
1. Bring the chicken broth to a boil. Add the farro and 1 teaspoon salt and cook for about 20 minutes on a low flame until the liquid is absorbed.
2. Heat oven to 425°. Line two sheet pans with parchment paper. Place the beef fry on one and veggies on the other. Season veggies with salt, pepper and olive oil.
3. Bake the beef fry for 20 minutes or until fat is rendered and the beef is crispy; roast the veggies for 40 minutes.
Recipe by Yocheved Shvarzblat
Photo styling by Yocheved Shvarzblat
Recipe featured in Whisk by Ami Magazine
Photo by Sruly Fryde
Ingredients sponsored by Evergreen Kosher
Flowers sponsored by Talis Global Flowers
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