Recipe: Farro with Curried Apples, Filberts, and Cranberries

Also known as emmer wheat, farro (pictured at left) was one of the first grains cultivated in human civilization. It has a light, slightly nutty flavor and relatively high protein content. You can find it at specialty food stores. Chef Karen Jurgensen from the Quillisascut Farm School of the Domestic Arts provided this recipe.

To prepare apples:
½ stick unsalted butter
1 onion, diced
3 tart apples, cored and cut into one-inch pieces
2 tablespoons Madras curry
½ cup dried cranberries
Kosher salt to taste

To prepare farro:
¾ cup whole filberts
6 cups chicken or vegetable stock
1 tablespoon kosher salt
3 cups farro, soaked for an hour and rinsed
3 tablespoons minced chives
1 tablespoon chopped fresh thyme

For apples: In a medium saucepan, melt butter over medium-high heat and add onions; cook two to three minutes until translucent. Add in apples and season with curry, cooking until apples are slightly brown. Add cranberries and cook two minutes more. Salt to taste. Remove from heat and reserve.

Chop the filberts roughly and toast them in a frying pan over medium heat, until just fragrant and golden brown. Reserve.

Put farro, stock, and a tablespoon kosher salt in a medium saucepan and bring to a simmer. Cook over medium-low heat until the farro is soft but a little chewy and the liquid is absorbed, 45 minutes to an hour. Stir in the filberts, apple mixture, chives, and thyme.

Variations: Use pears and anise instead of apples and curry. Stir in feta cheese or yogurt and chickpeas and serve as a salad.