Jeweled Farro Verde

Jeff Jackson

The Lodge at Torrey Pines - La Jolla, CA


1 carrot, finely diced
1 stalk celery, finely diced
1 yellow onion, finely diced
1/2 cup extra virgin olive oil
Salt and pepper to taste

Jeweled Farro Verde:
1/4 large carrot, finely diced
1/4 stalk celery, finely diced
1/4 large onion, finely diced
3 cloves garlic, smashed
1 sprig thyme
1 bay leaf
1 cup farro verde or another variety of farro
3 cups water or chicken stock, plus extra
Salt to taste
1/4 cup soffritto
1/4 cup dried apricot, diced
1/4 cup dried currants
1/4 cup dried cherries
1/4 cup sliced almonds, toasted
1/4 cup pistachios
1/2 cup pomegranate seeds


Make the soffritto: combine all ingredients in a medium saucepot and simmer on low until the vegetables are cooked through, about 30 to 45 minutes. Let cool completely.

Make the farro: wrap the carrots, celery, onions, garlic, thyme, and bay leaf in cheesecloth; tie with string to create a sachet. Combine the farro, water, salt, and sachet in a medium saucepot.  Bring to a boil and reduce to a simmer. Cook uncovered for about 30 minutes, until the farro is tender but not mushy. Drain off any excess water and spread the farro mixture on a sheet pan lined with parchment paper to cool. Discard the sachet.

In a large saucepot, combine the soffritto, dried apricots, dried currants, and dried cherries. Add a little water or chicken stock; cook for a minute or two to plump the fruit. Add the cooled farro, almonds, pistachios, and half the pomegranate seeds. Stir to combine. Season with salt and pepper to taste. When hot, transfer to a large platter and sprinkle with the remaining pomegranate seeds. Serve family-style.


4 to 6 servings