Farro Pilaf With Balsamic Cherries Recipe (2024)

Juieezee , you have not yet cooked this dish and you agree that it sounds "good" and yet you suggest changes that create an entirely different flavour profile and dish. As I write, the farro from a local farmers' market is in the cooking process, the cherries are ready and the dish will be my offering at a family gathering this evening. The cherries by the way cost under $1.00 . Nothing complicated about it.

Add celery & slivered almonds; serve over arugula w/ balsamic vinaigrette with Rosé.

Although this is good as it is, I added a little chopped flat leaf parsley and a little lemon juice and thought that brightened it up some. It was good with salmon.

The photo put me in mind of a salad, so on a recent steamy night I made this as a cold salad rather than a hot pilaf. I chilled the farro and cherries separately before mixing, in hopes of not turning the salad purple. For the same reason, I held back my addition of chevre until just before serving. A light lemon vinaigrette provided some tang and moisture, though next time I would also cook the farro in chicken stock for added flavor. Nonetheless, very tasty.

Following my earlier note written while preparing the dish, I want to add that the completed dish was the hit of the gathering according to both adults and teenage boys. I doubled the recipe to serve 9 and there wasn't a grain left in the bowl. The thyme (I used fresh) adds a a real flavour boost. Definitely will be a summer standby. Thank you!

My version substituted Lundberg Wild Blend rice for farro (wheat intolerance). I cook the cup of rice with a bay leaf and half a stick of cinnamon--complements the herby-earthiness, adds depth. Olive oil instead of butter made it friendly for the dairy-allergic toddler. Lemon juice for dimension, sliced almonds for pleasant crunch and nutrition, and plenty of salt because. I tossed in arugula one day, baby kale the next. Nice on a hot day! And the kid made happy sounds while munching.

We loved it! I soaked the farro (from Whole Foods) as directed for 1 hour and it was fully cooked in 15 minutes. I served it over a bed of arugula with balsamic vinaigrette.

Sounds good, but is unnecessarily complicated. There is organic farro to be had in any grocery store, it cooks in about 15 minutes straight up in water or broth, resulting in a nutty, crunchy grain. Fresh cherries are quite expensive and I'd reserve them for eating out of hand. Perhaps this dish could be made with dried tart cherries, plumped in balsamic and drained. I'd add a few more spices to the farro, such as a dash of cinnamon or allspice, a grating of nutmeg and a little cumin, no thyme.

Pressure cooking Farro takes 10 minutes of high pressure with normal pressure release in a a stovetop pc . 1 cup of Farro to 2.5 cups water. No pre-soak necessary.

Try making the dish first before coming up with alternatives - thoughts without experience in actually preparing the dish are not helpful to the group

Yum. I boiled the farro for 10 minutes, then covered it to steam for ten minutes. The fresh thyme gave it an amazingly wonderful taste that fit the cherries well. And, yes, cherries are pricey though less so at this time of year. To make it for two people cost about $1 in cherries, well worth it for the special taste of this dish. Easy to make and really really good! A true winner.

Yes just make it and taste it first, before altering and advising...

I served it as a room-temp side dish with lime vinaigrette, and added toasted pecans (almonds would be good too) and thinly sliced scallions along with the fresh thyme.

made as a cold salad for a potluck. lightly dressed farro, arugula, and watercress with a lemon and olive oil viniagrette. cherries turned out very nice-be sure to use a large skillet so they don't end up steaming. mine were glossy and glazed. this dish looks so pretty!

This was SO good! I was in a pinch needing to bring a side dish to a friend's house for dinner. I had cherries & farro. I didn't have balsamic so I followed some recommendations online and substituted apple cider vinegar, a little grape jelly, and soy sauce. I also didn't have fresh thyme so used dry. Even with my modifications, it turned out incredible and got rave reviews! It was so easy and hands off. I will be making again, hopefully with the correct ingredients next time!

Really different and refreshing. Made it as directed but did add 1 T balsamic glaze to cherries and per the suggestions of other some celery. Went well with our grilled pork chops.

Made with wild rice instead of farro and paired with Sam Sifton's Sauteed Scallops.The pilaf certainly benefited from generous helpings of herbs and salt and pepper, but the finished product felt luxurious and was said to taste "restaurant-worthy." A winner!

Huge hit at my dinner table.Couple things:1) the balsamic didn't evaporate even after 2 minutes?2) I cooked my Farro my usual 20 minutes in boiling water, drained. Can someone please explain the benefit of the more involved method in the recipe?

Made this tonight as a side for salmon patties. I used more thyme than called for, and added parsley and chopped walnuts. I thought it was good but lacked something. I think I’ll add a bit of lime vinaigrette to the leftovers as someone suggested.

Pressure cooking Farro takes 10 minutes of high pressure with normal pressure release in a a stovetop pc . 1 cup of Farro to 2.5 cups water. No pre-soak necessary.

Didn't have fresh thyme so added to butter used to sauté the cherries to infuse the butter. Followed my farro instructions for cooking (pearled farro has a shorter cook time and doesn't need soaking). I found that if you don't get a cherry in each bite the dish is only so so. Next time, I will add shallots to the cherry sauté to add more depth and complexity to the dish. I also would increase the number of cherries and might chop them so that the flavor is more evenly distributed.

Add celery & slivered almonds; serve over arugula w/ balsamic vinaigrette with Rosé.

Although this is good as it is, I added a little chopped flat leaf parsley and a little lemon juice and thought that brightened it up some. It was good with salmon.

We loved it! I soaked the farro (from Whole Foods) as directed for 1 hour and it was fully cooked in 15 minutes. I served it over a bed of arugula with balsamic vinaigrette.

awful, sad to say. the farro was overcooked at 30 minutes, and the recipe tasted entirely of butter. i used, btw, real, traditional(old) balsamic, and terrific cherries, and followed recipe exactly. DO NOT COOK AGAIN

Just made this over the weekend. Cherries no longer in season here, so used frozen--too much liquid. Cooking it off changed the texture. The suggestion for dried tart cherries would be better. Also, my farro was overcooked following directions. Would try it again, with modifications.

I used a wild rice/farro blend with chicken stock. I also used a black cherry balsamic. Served with roast chicken and it was great. Leftovers for lunch tomorrow. The whole recipe was pretty straightforward and cooked while the chicken was in the oven.

My version substituted Lundberg Wild Blend rice for farro (wheat intolerance). I cook the cup of rice with a bay leaf and half a stick of cinnamon--complements the herby-earthiness, adds depth. Olive oil instead of butter made it friendly for the dairy-allergic toddler. Lemon juice for dimension, sliced almonds for pleasant crunch and nutrition, and plenty of salt because. I tossed in arugula one day, baby kale the next. Nice on a hot day! And the kid made happy sounds while munching.