Beet Farrisoto with Apples and Poppy Seeds

This is farro cooked in the style of risotto and topped with some of our favorite flavor combos-- beets, apple, dill, and poppy seed. The key is having the hot water alongside the farro at the outset of cooking.

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5 sprigs dill, roughly chopped
1/4 cup olive oil
2 tart apples, cut into a large dice
1 1/2 cups uncooked farro
1 onion, sliced thinly
1 red beet, washed, peeled, and grated on the largest tooth of a box grater
1 cup dry white wine or hard cider
8 cups water, brought to a boil
1 tsp poppy seeds


  1. Combine the dill and olive oil with a hefty pinch of salt and set aside
  2. In a large pan, heat a glug of olive oil over medium high heat until just shimmering
  3. Add the apples with a pinch of salt and black pepper and pan roast until caramelized but not falling apart
  4. Remove from the pan and set aside
  5. Wipe out the pan and add another glug of olive oil over medium heat
  6. Add the farro (with a big pinch of salt) and allow to toast in the hot oil for a couple of minutes
  7. Add the onion, grated beet and wine/cider and stir vigorously until the liquid is reduced to almost dry
  8. Add the water a ladle full at a time, stirring regularly, until the liquid is absorbed and then repeat allowing the water to be absorbed between additions
  9. When the farro is tender adjust the seasoning then transfer to a serving dish
  10. Top with the roasted apples, several drizzles of dill oil, and the poppy seeds and serve