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Farro, Orange, and Pine-Nut Dressing

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.

Martha Stewart Living, December 2006 http://www.marthastewart.com/256255/farro-orange-and-pine-nut-dressing
3
Rated
60100(1)1
  • Yield Serves 10 to 12

Ingredients

    • 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

Directions

  1. 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.
  2. Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes.
  3. Stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.

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