Ingredients
- 3/4 cup Bluebird Emmer Farro
- 3/4 cup Pearl Barley
- 4 cups low sodium chicken stock
- 2 cups water
- 2 Tablespoons fresh herbs (any combination of thyme, mint, basil, thai basil, chives, sorrel, etc)
- 1/2-1 box grape tomatoes halved
- 1 1/2 pounds onions approximately 2 large onions
- 1 pound fennel bulb trimmed of green tops (reserve tops for garnish)
- 4 Tablespoons butter unsalted
- 1/2-1 cup feta cheese crumbled
- olive oil extra virgin to taste
- sea salt and fresh cracked pepper
Methods
For Grains
- Bring stock and water to a boil in a large stockpot. Add farro and bring back to a boil. Then turn the heat down to simmer for one hour uncovered. Drain remaining liquid, once cooked (there may not be any to drain). Farro will be chewy and barley will be soft.
Caramelized Onions & Fennel Bulb
- Halve the onions, remove the tough outer layers and cut the onion halves into thin slices. Melt the butter over medium heat in a wide skillet. Add the sliced onions and fennel.
- Cook over medium heat under close observation, tossing often, until the first browning is visible. For the best result, reduce the heat to medium low, and cook for 30 minutes or more, stirring every 10 minutes or so.
Assembly
- Add herbs, tomatoes, caramelized onions and fennel and feta cheese to the cooked grains.
- Drizzle with extra virgin olive oil and season with salt and pepper. Serve warm or at room temperature.
