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4 servings
Sam and I met Chef Julius Juliusson this winter in Dalvik Iceland. Julius’ warm heart and culinary charm complemented the extraordinary landscape of the little fishing village of Dalvik. We gave Julius a bag of Bluebird Emmer Farro and he gifted us back a beautiful fried farro and cabbage dish mixed with stock and lamb middlings from a roast that he had cooked the night before.This dish pairs beautifully with a roast- lamb, pork or beef. Make sure to reserve 1/2 cup of drippings and any leftover meat middling. If you are not making a roast, simply use regular canned stock in the recipe below. Middlings are not necessary, but add an extra level of flavor and texture to the dish.If you are a vegetarian, use vegetable stock in place of meat stock. Mix in fried tofu instead of middlings.
Ingredients
- 1 cup Bluebird Emmer Farro
- 1/2 lemon
- 3-4 cups water
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil extra virgin
- 1 medium red onion finely diced
- 1 1/2 teaspoons thyme chopped
- 4 cups red cabbage coarsely chopped one inch thick
- 1 cup carrot coarsely shredded
- 1 cup broccoli coarsely chopped
- 2 Tablespoons red wine vinegar
- 1/2 cup lamb, beef or pork stock with middlings
- salt and freshly ground black pepper
Methods
- Cook Farro. On stovetop or in rice cooker add 1 cup Bluebird Whole Grain Emmer Farro to 3-4 cups of water along with the sliced lemon and a pinch of salt. Bring to a boil and simmer for 50-60 minutes. Turn heat off and let stand for 5-10 minutes. Remove lemon, and drain excess liquid. This step can be done in advance.
- In large saucepan on medium heat, melt butter and olive oil. Add red onion and thyme, cook for 5 minutes or until onions are translucent.
- Add cabbage and carrot and fry on high heat for about 3 minutes, stirring frequently.
- Stir in broccoli, vinegar, and cooked farro. Turn burner to medium heat. Stir in stock (or drippings from roast) and meat middlings. Cover with a lid and cook for 2 to 3 minutes.
- Turn heat off. Mix thoroughly. Salt and pepper to taste. Serve warm.
