Emmer, known in Italy as farro, is an ancestor of wheat that is high in protein, low in gluten, and nutrient dense. But the reason we cook with farro, time and again, is its nutty, sweet, full-bodied flavor and chewy texture. Brooke and Sam Lucy grow organic heirloom grains at Bluebird Grain Farms in Washington State. Their emmer farro is exceptionally dark and plump. In Portland, find Bluebird Grain Farro at People’s Food Co-op and Pastaworks. For more emmer farro recipes, visit www.bluebirdgrainfarms.com.

1 cup Bluebird wholegrain emmer farro
12 oz asparagus (one large bunch), woody bases snapped off
1 cup fresh green peas, shelled
3 cups vegetable broth
2 Tbsp olive oil
2 shallots, minced
2/3 cup dry white wine
1 lemon, zested and juiced
2 Tbsp fresh mint
1 Tbsp fresh parsley
2 Tbsp unsalted butter
3 oz (1/3 cup) chevre

1. Soak farro in cold water overnight, drain and rinse well. Bring a large pot of heavily salted water to a boil over medium-high heat; add farro and simmer for 20 minutes. Drain and rinse with cold water. Set aside.

2. Bring another pot of salted water to a boil. Cook asparagus in boiling water, until bright green and crunchy, about 1 to 3 minutes. Drain and plunge immediately into ice water. Remove and pat dry. Trim asparagus into 1-inch pieces. Repeat this process with peas, cooking them only 10 to 30 seconds.

3. Heat broth in a small saucepan until it reaches a low simmer. Keep broth at this steady simmer throughout the next steps.

4. Heat oil in a medium saucepan over medium-high heat. Add shallot and cook until soft, but not browned, about 2 minutes. Add farro and stir to coat in oil. Cook farro for about 3 minutes or until grains are lightly toasted. Add wine and stir until the liquid is evaporated.

5. Add a ladle of stock (about 1/2 a cup) and stir frequently until liquid is absorbed. Continue adding ladles of stock, letting each absorb before adding the next, until farro is tender but firm to the bite, about 20 to 30 minutes. The grains will puff when completely cooked. The amount of stock and time needed may vary according to heat and size of pan used.

6. Remove from heat and gently fold in asparagus, peas, butter, lemon zest and juice, mint and parsley. Taste and season with salt and pepper. Crumble chevre over risotto. Enjoy.

Makes 3 to 4 servings

Caroline Ford, Food Writer and Stylist
Photo by Leah Harb

One Response to “Springtime Farrotto”

1. 1
   spring round-up « West Coast Crafty Says:
   April 19th, 2010 at 3:49 pm

   [...] stuff I’d need for these recipes: cheesecake brownies, pigs in blankets, vegetarian posole, asparagus farro risotto (from Edible Portland), and spring minestrone (from this month’s [...]

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