Name: Dirty Farro
Yield: Makes 8 servings
Ingredients: 4 tablespoons vegetable oil, divided; 2 cups semi-pearled farro; 15 sprigs thyme, tied into a bundle; 2 teaspoons kosher salt plus more; 1/2 pound fresh breakfast sausage, casings removed (if necessary); 1/4 pound chicken livers, trimmed, chopped; 1 1/2 cups finely chopped onions; 1 1/2 cups finely chopped celery; 1 tablespoon minced garlic; 2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 2 bay leaves; 2/3 cup thinly sliced scallions (dark-green parts only); 1 cup celery leaves from inner stalks; Ingredient info: Farro is available at specialty foods stores, natural foods stores, and Italian markets.

Chef Vivian Howard uses toasted farro and chicken livers to boost the flavor and texture of this traditional Cajun side. Howard suggests serving the dish with braised pork shoulder or shanks.

Recipe information

Yield
Makes 8 servings

Ingredients

4 tablespoons vegetable oil, divided

2 cups semi-pearled farro

15 sprigs thyme, tied into a bundle

2 teaspoons kosher salt plus more

1/2 pound fresh breakfast sausage, casings removed (if necessary)

1/4 pound chicken livers, trimmed, chopped

1 1/2 cups finely chopped onions

1 1/2 cups finely chopped celery

1 tablespoon minced garlic

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

2 bay leaves

2/3 cup thinly sliced scallions (dark-green parts only)

1 cup celery leaves from inner stalks

Ingredient info: Farro is available at specialty foods stores, natural foods stores, and Italian markets.

Preparation

Step 1
Heat 2 tablespoons oil in a large pot over medium heat. Add farro; stir until toasted, about 2 minutes. Add thyme and 5 cups water. Cover and cook for 10 minutes. Uncover, add 2 teaspoons salt, and simmer until farro is tender but still firm to the bite, about 20 minutes. Drain and let cool completely. Remove thyme; discard.
Step 2
Heat 2 tablespoons oil in same pot over medium heat. Add sausage and livers; cook, breaking up sausage into small pieces with a spoon, until sausage is browned and cooked through, about 4 minutes. Add onions, next 5 ingredients, and a pinch of salt. Sauté for 2 minutes. Add 1 cup water; bring to a simmer. Cook, uncovered, until liquid is reduced by about half, about 8 minutes. Stir in cooked farro; simmer until liquid is absorbed, about 5 minutes. Discard bay leaves. Stir in scallions; garnish with celery leaves.

TagsFarro Rice & Grains Sausage Meat Liver Poultry Side Dinner Nut Free Dairy Free Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes