• 11 Ratings

Make this recipe to accompany our Tuscan-Roast Turkey Breast.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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.


11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0