Equipment
* optional
Ingredients
Pilaf Base
- 200 g farro, dry, rinsed well
- 500 ml low-sodium vegetable broth
- 15 ml extra virgin olive oil
- 1 shallot, finely diced
- 1 garlic, minced
Cherry Glaze
- 150 g fresh sweet cherries, pitted and halved
- 30 ml balsamic vinegar
- 15 ml maple syrup
- 2 g fresh thyme, leaves stripped from stems
Finishing
- 10 g flat-leaf parsley, roughly chopped
- 1 g black pepper, freshly ground
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 271 kcal
- Protein
- 8 g
- Carbohydrates
- 49 g
- Fat
- 5 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 584 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 402 mg
- Calcium
- 46 mg
- Iron
- 2.0 mg
- Magnesium
- 12 mg
- Phosphorus
- 23 mg
- Zinc
- 0.2 mg
- Vitamin A
- 30 mcg
- Vitamin C
- 8 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.3 mg
- Folate
- 9 mcg
- Water
- 171 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the farro under cold water until the water runs clear, then drain well. Pit and halve the fresh cherries using a cherry pitter or paring knife.
Heat the olive oil in a medium saucepan over medium heat. Add the diced shallot and minced garlic, sauteing until softened and translucent, about 3 minutes.
Add the rinsed farro to the saucepan and toast for 2 minutes, stirring frequently until the grains smell fragrant and nutty.
Pour in the low-sodium vegetable broth and bring to a boil at 100C/212F. Reduce the heat to low, cover tightly with a lid, and simmer for 30 minutes, or until the farro is tender but retains a slight chew.
While the farro simmers, place the halved cherries, balsamic vinegar, maple syrup, and fresh thyme in a small skillet over medium heat. Simmer for 5 to 7 minutes until the cherries release their juices and the vinegar reduces to a thick, syrupy glaze.
Remove the saucepan from heat and fluff the cooked farro with a fork. Gently fold in the balsamic-glazed cherries and chopped parsley. Season lightly with black pepper and salt to taste. Serve warm or at room temperature.
Chef's Notes
- Toasting the farro in the aromatics before adding liquid creates an impermeable layer on the grain, ensuring it remains distinct and chewy rather than turning into mush.
- If using dried cherries instead of fresh, rehydrate them briefly in warm water before simmering in the balsamic mixture to prevent them from becoming overly tough.
- The residual heat of the farro will continue to cook the fresh herbs. Add the parsley just before serving to maintain its bright green color and fresh flavor.
Storage
Refrigerator: 4 days — Store in an airtight container. The farro will absorb the cherry juices as it sits, deepening the flavor.
Freezer: 2 months — Texture of the cherries may soften slightly upon thawing. Thaw overnight in the refrigerator.
Reheating: Microwave gently with a splash of water, or serve chilled as a refreshing grain salad.
Troubleshooting
Farro is too chewy or hard after the cooking time
Cause: Insufficient cooking liquid or the simmer was too rapid, evaporating the broth
Fix: Add 50ml of hot water or broth, cover, and cook for an additional 10 minutes
Prevention: Ensure the pot is tightly covered and the heat is maintained at a very low simmer
Balsamic glaze becomes a hard, sticky candy
Cause: The vinegar and sugar mixture was reduced too far or cooked at too high of a temperature
Fix: Stir in a splash of warm water over low heat to dissolve the hardened sugar
Prevention: Watch the pan closely and remove from heat once it reaches a syrupy consistency
Cultural Context
Farro is an ancient wheat grain that has been a staple in Mediterranean diets for thousands of years, heavily relied upon in the Roman Empire. Pairing it with sweet cherries and balsamic vinegar reflects the agro-dolce sour and sweet flavor profile celebrated in historic Italian culinary traditions.
