Chef Adam Mali
This recipe can be served on a build-your-own-bowl station or as a composed salad. At the Facebook cafe, Chef Mali sometimes plates it as a side, accompanying grilled salmon or chicken.
2 cups farro
4 cups water or vegetable stock
1 cup apple cider
3-4 bay leaves, divided
4 tbsp. olive oil, divided
2 cups Sherry
½ cup sherry vinegar
1 large yellow onion
1 sprig thyme, minced
1 tbsp. minced Italian parsley
Salt and pepper, to taste
1. In large, heavy saucepan, combine farro, water or stock, cider and bay leaf; add pinch of salt. Over high heat, bring to a boil. Cover and reduce heat to medium-low; simmer about 20 minutes or until farro absorbs water.
2. Remove farro from pot; spread on tray to cool. Toss farro with 2 tablespoons olive oil to prevent sticking.
3. Mince onion finely. In saute pan, heat 2 tablespoons olive oil over medium heat. Stir in onions; cook 5 minutes or until translucent. Reduce heat slightly and cook until onions become slightly brown.
4. Stir 1 cup sherry into onions. Cook until sherry is absorbed, stirring constantly. Add remaining 1 cup sherry; season with a pinch of salt and pepper, if desired. Cook until onions are slightly caramelized and sherry is reduced; stir in sherry vinegar. Remove from heat; stir in thyme.
5. In serving bowl, combine farro and onion mixture. Stir in additional olive oil if needed. Stir in half the minced parsley; sprinkle remaining parsley on top. Serve immediately, or at room temperature.
Photo courtesy of National Onion Association