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.
Ingredients
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
Method
- Combine the dill and olive oil with a hefty pinch of salt and set aside
- In a large pan, heat a glug of olive oil over medium high heat until just shimmering
- Add the apples with a pinch of salt and black pepper and pan roast until caramelized but not falling apart
- Remove from the pan and set aside
- Wipe out the pan and add another glug of olive oil over medium heat
- Add the farro (with a big pinch of salt) and allow to toast in the hot oil for a couple of minutes
- Add the onion, grated beet and wine/cider and stir vigorously until the liquid is reduced to almost dry
- 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
- When the farro is tender adjust the seasoning then transfer to a serving dish
- Top with the roasted apples, several drizzles of dill oil, and the poppy seeds and serve
