Get ready to transform your dinner table with a dish that's not just a meal, but a flavor explosion! This Mediterranean-inspired Farro with Cashews and Currants is about to become your new obsession - a perfect blend of nutty, sweet, and savory that will make your taste buds dance with joy. Imagine a wholesome grain dish that's quick to prepare, packed with nutrition, and looks like it came straight from a gourmet restaurant kitchen. Whether you're a health-conscious foodie or just looking to impress your dinner guests, this recipe is your secret weapon!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Farro
- Cashews, chopped
- Currants
- Vegetable broth
- Olive oil
- Garlic, minced
- Parsley, chopped
- Salt
- Pepper
Instructions
- Rinse the farro thoroughly under cold water to remove any debris and drain well.
- In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Add the rinsed farro to the pan and toast lightly for 2-3 minutes, stirring constantly to coat the grains with oil and garlic.
- Pour in vegetable broth, ensuring there's enough liquid to cover the farro by about 1 inch. Bring to a boil, then reduce heat to low and cover.
- Simmer the farro for approximately 25-30 minutes, or until the grains are tender but still have a slight chewy texture. Stir occasionally to prevent sticking.
- While farro is cooking, lightly toast the chopped cashews in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Set aside.
- Once farro is cooked, remove from heat and let stand covered for 5 minutes to absorb remaining liquid.
- Fluff the farro with a fork, then gently fold in the currants, toasted cashews, chopped parsley, salt, and pepper.
- Taste and adjust seasoning as needed. Serve warm or at room temperature.
Tips
- • Always rinse your farro thoroughly to remove any excess starch and debris, ensuring a cleaner, more refined texture. • Toast the farro in olive oil and garlic before adding broth - this extra step intensifies the nutty flavor and adds depth to your dish. • Watch your cashews carefully when toasting - they can burn quickly! Keep them moving in the pan and remove from heat as soon as they turn golden. • Use vegetable broth instead of water for a more robust flavor profile. • Let the farro rest for 5 minutes after cooking to absorb any remaining liquid and achieve the perfect texture. • Feel free to experiment with herbs - while parsley is classic, fresh thyme or basil can add interesting variations. • This dish is incredibly versatile - serve it warm as a side or cold as a refreshing salad the next day.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
