Farro, Orange, and Pine-Nut Dressing
You can make the dressing through step 2 a day ahead; refrigerate in an airtight container, and stir in oranges, pine nuts, and parsley before serving.
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 shallots, finely chopped (about 1/2 cup)
- 2 celery stalks, finely chopped
- 1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 tablespoon plus 1 teaspoon finely chopped fresh sage
- 2 teaspoons fennel seeds, coarsely chopped
- 1 dried chile, crumbled
- 2 cups farro
- 3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
- 1/2 cup dry white wine
- Coarse salt and freshly ground pepper
- 2 navel oranges, peel and pith removed, flesh cut into segments
- 1/4 cup pine nuts, toasted
Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute. Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt.
Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes.
Stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.