Warm Farro and Brussels Sprout Salad
By Sally James. Celebration meals can be too filling as it is, without rich sides. This one is warming, but not heavy and adds a splash of colour to a meal. It’s rustic and earthy with deep, mellow flavours from the tea and grains. Tea is not usual, so feel free to just use stock or water. The grain farro, is a delightfully primitive kind of wheat related to spelt, and similar to barley. Whereas spelt will soften when cooked, farro retains a wonderful firm crunch, more like barley. You can use barley, wheat berries or other whole grains for this dish.
INGREDIENTS
- ¾ lb Brussels sprouts
- 1 ½ cup Farro
- 1 stalk rosemary, leaves removed and chopped
- 1 cup white wine
- 4 cup boiling water, or stock
- 3-4 black tea bags, optional
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ¼ cup cranberry sauce
- ½ cup cranberries
- ½ cup pecans
- ¼ cup fresh basil, sliced
DIRECTIONS
- Trim the ends of the Brussels sprouts and remove any rough outer leaves.
- Make a cross-wise slash in the base and parboil for 5-7 minutes or until just tender. Test, by cutting one in half.
- Refresh in a bowl of iced water, drain and set aside.
- Toast the farro and rosemary in a large dry saucepan for 2-3 minutes or until aromas escape. Add the wine and bring to the boil, stirring.
- Cook until wine is absorbed then add half the tea or stock. Cook until liquid is absorbed then continue to stir and add more liquid until grains are tender but firm (like al dente pasta).
- Warm the oil over low heat and add the Brussels sprouts to warm though. Stir in the vinegar and cranberry sauce, then add the farro with the cranberries, pecans and basil. Mix well and serve while warm, or as a cold side dish.