Warm Farro Salad with Sherry-Glazed Onions
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Credit: Adam Mali, Executive Chef, Nick’s Cove, Marshall, Calif.
The National Culinary Review, January 2010
From the Chef
“Courtesy of the National Onion Association”
2 cups farro
4 cups water
Salt, to taste
4 T. extra-virgin olive oil, divided
1 large yellow onion, finely minced
1 sprig thyme, minced
2 cups sherry, divided
Black pepper, to taste
Arugula, to taste
Method: In heavy-bottomed pot, combine farro and water. Add a pinch of salt. Bring to a boil; cover, simmer until water is absorbed by farro, about 20 minutes. Spread farro on tray to cool. Toss with 2 T. olive oil to prevent sticking. In sauté pan, heat remaining olive oil over medium heat. Add onion; stir, cook until translucent. Add thyme. Lower heat; cook until onion becomes slightly brown. Add 1 cup sherry. Cook until sherry is absorbed, continually stirring. Add remaining sherry. Add pinch of salt and pepper, if desired. Cook until onion is slightly caramelized and sherry is reduced. In bowl, mix farro, onion mixture, arugula and additional olive oil, if needed. Serve immediately.
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