Farro is one of our favorite superfoods. The first time we prepared it a few years ago local groceries weren’t selling this ancient form of wheat. That’s changed, fortunately. And we’re able to prepare it more readily. As a result, one dish on our to-do list: saffron farro with dried apricots and pine nuts. (Click here to see recipe.)
“Farro is a wonderful nutty alternative to the traditional rice, and is rich in vitamins, minerals, and fiber,” writes blogger Rachel Hutchings – who created this recipe. Apricots stand in for the golden raisins I usually use, giving a bit of a sour sweetness that I loved, and providing fiber, vitamin A, C and Iron.”
Rachel used our Arbosana extra virgin olive oil to prepare the dish, saying its nutty flavor paired well with the farro. A touch of saffron, meanwhile, infuses the farro with a lovely yellow color and a distinct aroma.
To make the dish, toast the pine nuts briefly in olive oil until golden brown. Remove from the saucepan. Add chopped onion until it softens and just starts to brown. Add the farro and cook a couple of minutes, stirring frequently.
Stir in the apricots, water, salt, and saffron, then turn the heat up to high, and bring it to a rolling boil. Give the farro a stir and then place the lid on the saucepan, reduce the heat to medium-low and simmer for 30 minutes. Turn the heat off and let the farro sit (covered) for 5 minutes and then gently fluff with a fork.
Drain off any excess liquid and then transfer the farro to a serving dish and sprinkle the toasted pine nuts on top and serve. (Click here to see recipe.)
Your friends at California Olive Ranch