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.
Recipe serves: 4-6
Ingredients:
- 1 cups whole grain Emmer Farro
- 1/2 lemon
- 3-4 cups of water
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, finely diced
- 1 1/2 teaspoons chopped thyme
- 4 cups red cabbage, coarsely chopped 1 inch thick
- 1 cup coarsely shredded carrot
- 1 cup broccoli coarsely chopped
- 2 tablespoons red wine vinegar
- 1/2 cup lamb, beef, or pork stock with middlings
- Salt and freshly ground pepper
Method
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.
