10.8-So farro away

Utilizing the spunky grain in new ways. starting with a breakfast preparation with honey, vanilla and craisins, a salad with tomatoes, mozzarella pearls, basil, pine nuts and a lemon vinegrette, lastly grilled marinated chicken over a bed of farro rissoto.

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is a far today in the sartorial kitchen
that’s right this funky little grain is
getting a makeover from yours truly I’m
starting it off with a breakfast farro
with honey vanilla and crains then I’m
doing a Farro Salad with tomatoes
mozzarella basil and a lemon vinegret
and last but not least far risoto with
marinated grilled chickens why don’t you
pull P Cher and dine with me back
everybody yeah Sparrow is the name of
the game today I’ve got a bag right here
so I’m starting off with a little
breakfast
preparation I’ve already got some far
going in my rice cooker that is going to
be for my Farro Salad and um yes you can
do farro and the rice cooker I use the
brown rice
setting and um similar to Rice about the
same amount of water now we’re going to
do on the stove top our
um far our breakfast far and I just am
measuring out a cup of
farro I have got my
um little strainer here I’m going to
rinse this far off it is very starchy I
know like rice and things I don’t always
rinse things off but this I’m going to
cuz it’s just a little extra
starchy okay and then we’re just going
to dump this right in
make sure I get all of this out I’ve
already got my pan going on a low
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heat I’m going to toast this farro just
a little bit cuz I want to get it some
nice kind of nutty flavor here and then
I’m going to take my
little spoon here and I’m going to
get uh a tablespoon of butter
and just kind of stir that in let it
melt and coat all
this and really just a couple minutes
tops just till that butter
melts and you’ll kind of smell it a
little bit just to really get it some
extra flavor
here and now we need our
liquid I need two cups of
water so you need you need extra liquid
when you do it on the stove
cuz you’re not steaming it like you are
in the rice cooker so there is one
cup two
cups and I also
need a cup of
milk and you can use any kind of milk
you like I’m using
2% that’s going to make it nice and
creamy
and some
flavorings so I’m trying to keep this
healthy um so I’m using honey instead of
sugar but I’ve got some of vanilla right
now I’m just going to do about a
teaspoon of
that some cinnamon I also want about a
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teaspoon and then about a/ teaspoon of
nutmeg
can’t forget
salt nice generous pinch of
salt and then our honey I’m going to
do about 2 tbspoon of
honey okay and then I’m just going to
stir all that together so it
incorporates
and I’ve got that on a low heat low and
slow I don’t want it to
burn and then I’ll put my lid on just
like you would rice on the stove and
we’re going to let that go so our
breakfast far was already cooking I
didn’t mention this before but it’s
going to go for about 20 to 25 minutes I
set it for 20 we can check it if it
needs longer we can set it for a little
longer sometimes if you take it off the
heat and just let it
steam it kind of plumps up
and while that cooks we’re going to move
on to my Farro Salad that is what that
is what this far here is going to be all
for I’ve got two lemons here we’re going
to do the vinegret first I always like
to do the
vinegret and then you can toss
um your salad into it and it’s um just
really comes together nicely that way so
I need the juice of two
lemons and I’m also going to zest one of
these just to give it a little extra you
can’t zest this once it’s Juiced so I’m
going to zest it
first and I just want couple
teaspoons I love the zest it’s nice and
fragrant gives a little floral
note zest fresh herbs that’s one of the
best ways to uh really brighten up a
dish all right
beautiful and we will juice this baby as
well I know this is a lot of juice but
but I’m making a pretty big portion here
so I want to have lots of um dressing
for
this so this is going to be about a four
a cup total if you’re not using fresh
although I do recommend it nothing beats
the good the fresh
stuff and to that some olive oil about
equal parts woo
maybe a little
less and some salt and pepper that
simple and then I may come back and salt
this some
more after I add
everything the Fara doesn’t have a ton
of flavor so you need to season it very
well and then we’ll come in here with my
little I’m just stir that up incorporate
that lemon and that olive oil this is
just a very simple dressing it’s great
on like salads and things
too or to U marinade F
chicken so good now let’s move on to our
tomatoes so I got some grap Tomatoes
here they’re just about the right size
and I love tomatoes they add nice color
nice
acidity um I like the
texture I’m just going to chop these in
half
half and I also like when you slice them
open like this some of those juices come
out and they kind of get into the
marinade and it just adds to the
flavor all right that is it for the
tomatoes I also splurged and got some
mozzarella pearls I thought they would
be nice and decadent for this um
dish and and I’m just going to
uh get rid of this liquid we don’t need
it in our
dressing it’s good to keep an eye on
this Stir It occasionally it likes to
Bubble Up make a little
noise it’s about halfway there okay so
we’re going to dump in our pearls M I
just love I can just eat these fresh
mozzarella nothing
be and and then uh get rid of our
whis and
we’ll go
to a little spoon
here I’m just going to stir this up so
that dressing gets on all of our
mozzarella and our veggies here
Tomatoes it’s almost going to be like a
Capra without the
Las
and speaking you can pra I’ve also got
some basil
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here I love basil especially fresh or
um any kind of like
pesto it’s just really great stuff the
smell of it it’s very
aromatic and I’m just picking the leaves
off of the stem we don’t want the stem
it’s not very
appetizing and we are going to Julie in
these into nice little
ribbons cuz I think it just gives a much
better presentation some of this is
going to be stirred in and some of it
I’m going to use as a garnish so what I
like to do is
um I take leaves that are
about the same
size and we’ll probably do a couple
bunches here and then I just kind of
roll these up like a little sleeping
bag and then we just come through with
our
knife and slice straight
down and as you can see we get beautiful
little ribbons
that’s just going to really perk
up when we stir in that hot far it’s
going to be really
good and then for the rest of our basil
here okay I’m going to save Just A Pinch
for garnish but the rest of that’s going
to go directly into our dressing
and now we just need our farro last
ingredient before we add the far I’ve
got some pine nuts here I thought it
would had a nice textual
component I’m going to give these a
little toast in my toaster
oven just for a few
minutes about four to 5 minutes just
until they get a little color on
them on a medium setting we don’t want
them to burn we just want them to get a
little color on
them and I have one more thing that I
would like to prep before we finish up
here so I’ve got some chicken here which
is going to be for my main
course I’m doing a
little um grilled marinated
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chicken and I’m going to um do an almost
um kind of risotto preparation on some
farro
I thought that would be a I thought that
would be a lot of fun so the
chicken I’m cutting a little corner here
I’ve got this garlic and basil
vinegret I thought would be delicious it
looks good I was checking out things in
the market and it caught my eye I’m
going to shake this up though to make
sure sometimes the oil separates from
the rest of the dressing and we need a
bag nice little storage bag
here so we’ve got our chicken I got some
um
breast and these have
um already been kind of butchered for me
so they’re nice and
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flat um so I want them to kind of um be
a similar size so they cook the same oh
yeah this smells so good already and I’m
only
I’m only going to add about a cup of
this it’s only four
breast so that’s about a third of the
bottle and I’m going to seal this baby
up get all that air out of
there and what’s fun about this is you
just come in with your
fingers and just mush that all
around so it covers all the
chicken and it’s going to go in my my
fridge and it’s going to chill out while
we finish preparing our
meal I have one thing I want to add
before we played up so I’ve got some
Crain here or dried cranberries you use
any kind of dried fruit you want um
dates apricots
raisins I just like the crains add as
many as you like I think I’m
doing about a half2 cup half this
package and I’m just going to stir those
in
I want to add them while they’re still a
little liquid they’re going to kind of
plump up and just be nice and juicy it’s
going to add a nice little tart
component and then I’m going to cover
this back up and move it down to a low
heat it is just about finished and I do
believe that our farro here is done as
well I’m going to turn that down oh yes
look at that I’m going to take my
little paddle
here and this should
be you just want to stir that around
make sure there is no more liquid in
here and if you’re not sure you can
always give it a little
taste so this I just cooked in water
about 2 cups of water per cup of farro
and then I salted the water as well this
is just like a pasta or a grain
you need to add your seasoning you want
this to have nice flavor
and our pine
nuts look at that nice and roasty
toasty I’m going
to go ahead and dump these
in m o listen to that Sizzle oh I love
it and we’re going to add in our
farro so I did two cups of farro here
cuz I really want um this to be a nice
hearty salad nice and
filling and I experimented cooking this
in the rice cooker I actually have not
done this
before
so you guys get to be little guinea pigs
with me and I’d say it turned out pretty
well it looks good it likes to stick a
little at the bottom but I think we are
good to go
beautiful so again I’m going to come in
here with my little spoon from
earlier and just kind of give this a
toss oh yes M and what I love is that
hot farro it hits that
vinegret and that lemon just wakes up oh
it’s so
fragrant and we will give it a little
taste now
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before I get too far
along just want to make sure it has
enough
seasoning okay M oh
yeah so I am going to just do a little
more
salt and a little more pepper but I tell
you what that lemon is really coming
through guys I am super
excited
M okay that looks good now you can eat
it hot like this but I’m actually going
to chill
it just let it cool down just
slightly and while we do that we can
have our breakfast okay oo yes look at
this beautiful beautiful beautiful turn
that
off you see how those crains have kind
of plumped up oh it’s so good now we
just need a bowl take it’s just me for
now so I’m just going to take
couple spoonfuls of this should be
good we can pull that off the heat and
dig in doesn’t that look so good you
could always drizzle some extra honey or
something on it once it comes out and
you can add any kind of fruit you like I
just I’m partial to crains I love
cranberries I like that tartness that’s
hot so be careful
M that’s good
okay so what I like about this far it’s
similar to like a barley so it kind of
has a little texture to it so one like a
rice or just
oats it gives you kind of something to
kind of GNA
on it’s creamy from the
milk just a perfect amount of sweetness
from that honey you get the warming
spices of the nutmeg and the
cinnamon so good a great way to start
your day
now I will uh give our salad a little go
and then we can finish up with our
entree stay tuned okay time to give this
that a little taste it’s still a little
warm but I didn’t want to go at it while
it was
scalding and then we’ll garnish with a
little of our basil
M and is that not a fabulous little
salad or
what I’m so excited guys so I just want
to get a nice little bite with
everything on
it
m oh my gosh so that
lemon really comes to life that hot faru
just really livens it up I think get the
Z
the U basil has a nice fresh note and
then that mozzarella gets kind of soft
and just melts in your
mouth nice burst of them acidity from
the
tomatoes and a little crunch from the
pine
nuts so
good you could make a meal just out of
this
but for now it’s going to have to settle
on a few bites because we have one more
dish left so stay tuned all right last
but not least I’ve gotten my chicken out
it looks great it’s got a lot of that
marinade on it we’re going to start now
on my far Roto doesn’t that sound
fun so I’ve got a pot going back here
with some stock um just chicken stock
you use any stock you like you use
veggie stock beef stock Seafood stock
I want it to get nice and hot not quite
boiling cuz that’s what is going to be
the liquid that cooks our farro so a
risoto if you’re not familiar it’s
cooked low and slow you add a little bit
of liquid and stir it until it’s
Incorporated and keep adding liquid
until um it is cooked through so we’re
going to start here I’ve already got my
pan
going and I want to toast this up let it
get
um nice and toast it
and that is about a cup give take I
might add just a smidgeon
more and I’ve only got four ingredients
for this I’ve got a good wedge of fresh
parmesan some butter some of my garlic
cuz you know I love my garlic I’m going
to add a couple tablespoons of
butter I just want to make sure um this
gets nice and toasted I like that butter
to kind of brown just really
um really toast this up nicely and I’ve
got this just on a um medium low
heat just until that butter melts and it
all kind of gets coated throw in just a
little of my Jarred garlic here I love
me some minced garlic I’m throwing this
in I wait a little while to throw this
in because I don’t want it to burn I’m
going to do about a
teaspoon and I want to get some of that
garlic oil that preserving liquid that’s
going to really add some
nice kind of that hot sweet
garlic and then I’m going to stir that
in as
well this is going to go for about a
minute or so I don’t want it to burn
time for our first Ladle of the
stock and just add that in and again
this is on a medium heat so I do not
want it to
um it gets too hot it’s going to kind of
burn and then you just you stir it
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in and you’ll see
um this liquid will start to get um
it’ll start to drink it up this faru and
then you just add a little more
okay as you can see a lot of that liquid
has
been soaked up you can also tell cuz you
start to get that Sizzle back so it’s
time to add more
liquid and I’m using a lle here it’s
probably about a cup per Ladle full and
then we stir this around again and start
all over okay I think it is time to add
our
chicken got my tongs here just going to
carefully reach in here
one other
time M listen to that beautiful I may
have to do this in two
batches I don’t want to overcrowd the
skillet otherwise my chicken’s going to
steam and it’s not going to
um cook all the way
through oh and guys that dressing that
we marinated the chicken with it smells
amazing
the garlic the basil oo the
parmesan that smells really good I’m
going to go and turn that up just a
smidge and we’ll let that go I’ve got
one piece here it’s just going to have
to wait it turn once this Cooks done a
little we can add
it all right
guys
another little Ladle full here
of stock you can see we are almost there
that green is turning color
it kind of turns a little bit of a white
color it’s really dark when it starts
out so it really lightens up so we are
almost there I think our chicken is
ready to
flip M look at that those beautiful
grill marks oh so that was about four or
five minutes on this
side okay so our
chicken I flipped this guy over these
got some beautiful color on it we got my
thermometer here we’re going to come to
like the biggest fattest piece of the
chicken and I don’t go straight up and
down I try and go in at an angle so I’m
really getting on the inside there we’re
looking for that magic number 160
165 I will take
155 oh we’re good okay so I’m going to
pull these off I got a little piece of
foil here
and then what I’m going to do is
just get my Skillet off the
heat I’m going to wrap these babies
up to let them rest so the juices kind
of seal in and the chicken stays nice
and moist and it’s going to keep it hot
while we finish off our risoto and
speaking of
risoto guys look at this m so good now
we’re going to finish this baby up so
I’ve got some butter here
this time I’m using cold
butter cuz it’s going to melt slower and
I’m just going to
do about four tablespoons I know it
sounds like a lot but there’s a lot of
farro here and I’m just going to kind of
put this in corners of the pan so it
disperses
evenly and the butter is just going to
really enhance the nuttiness it’s going
to make this nice and
creamy and then I’m also
going to shave in my fresh parm if
you’re going to go to all this trouble
you might as well get fancy here and use
some fresh
cheese the stuff out of the bag is um
great and all
but sometimes you just want to live a
little and get
fancy and I’m going to shave you can do
as much as you like but I want a really
generous helping here of this
cheese make sure we get on the other
side here there isn’t much of this left
so I may use a good amount amount of it
actually down to the little
nub and then we’re just going to stir
that in the cheese and the butter it’s
almost going to be like a little Alfredo
moment it’s just going to be nice and
creamy and look at that oh doesn’t that
just look Sensational and then we’re
going to finish it off
here a little salt not much the parmesan
add some salt and we have some salt from
the
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uh from the broth and then I want a
little pepper here too just to kind of
balance everything
out and just make sure that’s all
Incorporated we’ll go ahead and turn off
the
heat
M all right I am ready to Plate up guys
oh guys that looks amazing so I’ve got
my
little Bowl here and I think I’m just
going to
just Lil some of that right into the
bottom of the bowl just a
nice nice little serving there just kind
of spread that
out and we’ll
take one of our chickens
here and set that right on top doesn’t
that look amazing and then to really jge
it up I’m just going to garnish it with
a little parsley just to really bring it
on
home and then we can shave I saved that
nub so we can shave a little more fresh
parm on
top and doesn’t that look appetizing I
am ready to dig in guys all right guys
bone appe
Petit think I’m going to try some of the
far by itself at first I’m just look at
that cheese
pull
M ooh it’s
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creamy just the perfect amount of salt
that’s the great thing about Parmesan
it’s salty so you kind of seasoning at
the same time nice amount of pepper the
butter it’s nice and nutty just melts in
your
mouth let’s cut into
this chicken here
M look at that perfectly cooked through
nice and moist and
juicy okay
so I love keeping things
simple that marinade that salad dressing
that does all the work the parmesan the
garlic the basil that’s
it so delicious oh my gosh well guys I I
thank you for joining me as
always please like And subscribe hit me
up in the comment section and until next
time going up
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