Serrano el Dorado Winter 2010 - 2011 : IFC

Farro with Roasted Winter Veggies Serving size: Serves 4 Prep time: 10 min. Cook time: 20 to 25 min. Ingredients ½ pound farro 1 clove garlic, minced ¼ cup red wine 6 Brussels sprouts, quartered 1 yam, peeled and 1 inch dice ½ red onion, 1 inch dice 1 tablespoon plus 1 teaspoon Fresh to Market Olive Oil 1 teaspoon poultry seasoning 1 tablespoon Italian parsley, chopped Preparation Preheat the oven to 425° F. Toss all the vegetables except for the garlic in the tablespoon of olive oil, poultry seasoning and salt and pepper. Place on a cookie sheet and roast while you prepare the farro. They should take about 15 to 20 minutes. Preheat a medium-sized pot on medium-low heat and add the teaspoon of olive oil. Toast the garlic until the edges are just brown. Add the farro, and toast lightly for about 1 minute. Then deglaze the pan with the wine, and allow to reduce until almost dry. Add water to the pan until it covers the farro by at least one inch. Bring to a boil, and then reduce the heat to a simmer. Cook until just al dente, adding water if necessary to keep the farro just covered. This should take 15 to 20 minutes. Check on your vegetables after 15 minutes. They should be lightly caramelized, and the yams should yield to a fork easily. This could take up to another 5 minutes. When the farro is al dente, add the vegetables to the pot and lightly fold them in. Serve with chopped parsley as a garnish. To receive more original recipes by Nugget Markets chefs, sign up for our e-newsletter at You can now find us on facebook (nuggetmkts) & twitter (@nugget_market)!  Serrano El Dorado Winter 010 -011

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