Christina Holmes
Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
Recipe information
Total Time
1 hours
Yield
4 Servings
Ingredients
1
bay leaf
2
cups apple cider
Kosher salt
1
cup semi-pearled farro
2
tablespoons apple cider vinegar
2
tablespoons olive oil
Freshly ground black pepper
½
small celery root (celeriac), peeled, cut into matchsticks
½
medium sweet-tart apple, cored, cut into matchsticks
¼
small red onion, thinly sliced
½
cup fresh parsley leaves with tender stems
½
cup coarsely chopped black olives
1
ounce Pecorino, shaved
Preparation
Step 1
Combine bay leaf, apple cider, and 2 cups water in a medium saucepan; season with salt. Bring to a boil, reduce heat to medium-high, and add farro. Simmer until al dente, 25–30 minutes; drain. Spread out on a rimmed baking sheet; let cool.
Step 2
Toss farro, vinegar, and oil in a large bowl; season with salt and pepper. Add celery root, apple, onion, parsley, olives, and Pecorino and toss to combine; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 369 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 57 Dietary Fiber (g) 5.2 Total Sugars (g) 18 Protein (g) 11 Sodium (mg) 245