Ubuntu Recipes (continued)
Farro with Caramelized Baby Root Vegetables and Saba
Ingredients
• 2 lb. crimini mushrooms
• 1⁄2 cup extra-virgin olive oil
• 1 onion, diced
• 4 cloves garlic, grated or minced
• 1 lb. farro
• 1⁄2 cup red wine
• Salt and pepper
• 24 baby carrots, peeled
• 24 baby turnips, peeled
• 24 baby radishes
• 18 Brussels sprouts, separated into leaves
• 1⁄4 cup saba*
*Saba is available in specialty stores and online at Cooking.com
Directions
1. Put mushrooms in a large pot with 1 quart of water. Bring to a simmer and cook over low heat, partially covered, 3 hours. Strain stock through cheesecloth into a bowl. When cool enough to handle, squeeze mushrooms to extract as much liquid as possible; discard mushrooms. Reserve mushroom stock.
2. In a nonreactive saucepan, heat 1⁄4 cup of the olive oil over low heat. Add the onion and garlic and cook until translucent, 5 to 8 minutes. Raise heat to medium. Add the farro and cook, stirring often, 5 to 7 minutes. Add the wine and cook until evaporated, about 5 minutes. Add the reserved mushroom stock, bring to a simmer, and cook until farro is tender, 45 minutes to 1 hour. (Check the pan after about 30 minutes, and add 1⁄2 cup water if needed.)
3. Meanwhile, prepare a bowl of ice water. Bring about 3 quarts water to a boil with 2 teaspoons salt in a large saucepan. Add the carrots, turnips and radishes, return water to a boil, and cook 2 minutes. Strain, and transfer vegetables to ice water to chill.
4. To serve, warm farro over low heat. In a skillet, heat the remaining 1⁄4 cup olive oil over medium-high heat. Add the blanched vegetables, the Brussels sprouts leaves, 1 teaspoon salt, and 1⁄4 teaspoon pepper, and sauté until vegetables are warmed through. Add the saba, stir, and remove from the heat. Transfer farro to a large serving plate and spoon the vegetables over or around the grain. Serves 6.
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