Copyright: Bluebird Grain Farms
1 cup Cracked Farro Porridge
1/2 cup Greek yogurt
1 large egg
3 tablespoons fresh chives, minced
2 cups Gruyere cheese, shredded (6 ounces)
1/2 teaspoon freshly ground pepper
3/4 cup Japanese panko bread crumbs
Salt to taste
2 to 3 bunches of fresh salad greens, washed and ready to serve
On stovetop bring 3 cups of water and a pinch of salt to a rolling boil. Add 1 cup of cracked farro porridge, turn heat to a low simmer. Cook, stirring occasionally, for 15 minutes until all the water is absorbed and cooked grain begins to bubble. Turn heat off and continue to stir, allowing steam to escape and porridge to significantly cool (about 20 minutes).
While cracked farro is cooking and cooling, whisk together yogurt, egg, fresh chives, Gruyere, pepper, and a pinch of salt. Add cooled porridge, stir to incorporate all the ingredients. Cover and refrigerate up to 2 hours until firm. Prepare Lemon yogurt dressing.
When ready to cook cakes, heat oven to 250 degrees F.
Spread the panko in a shallow dish. Heat 3 to 4 tablespoons of olive oil in a skillet over medium to low heat. Form balls of the cracked farro mixture using a large tablespoon. Pat balls into patties about 3 inches in diameter and 3/4 inch thick. Lightly place the patties in the panko, turning once to coat. Place patties on a plate and place them all at once into the hot oil and cook for about 3 to 4 minutes on each side until cakes are crisp and browned. Place patties on a sheet pan keep warm in the oven for up to 30 minutes. Continue to cook remaining batches, adding oil as necessary. Serve warm over fresh salad greens and top with lemon yogurt dressing.
Lemon yogurt dressing
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice
2 cloves of garlic, minced
1 tablespoon good olive oil
salt to taste
extra lemon juice to taste
1 tablespoon chives
In Cuisinart or by hand blend in a small bowl: yogurt, lemon juice, minced garlic, and olive oil and salt until uniform. Refrigerate until ready to serve.
Distribute greens evenly onto plates. Place two to three cakes on top of greens. Top farro cakes with dressing. Squeeze lemon and sprinkle olive oil on top of cakes and greens. Dash with fresh chives. Serve.