INGREDIENTS:

Farro
1 tablespoon olive oil
½ cup onion, finely diced
2 cloves garlic, minced
2 teaspoons Baharat spice blend
1 cup farro, rinsed
1 cup dried tart cherries and dried cranberries
4 spears roasted asparagus, sliced thin on bias

Agrodolce
Yields 4 Servings

2 cups Golden Balsamic
1 cup sugar
¼ cup capers
¼ cup toasted pine nuts
¼ cup black garlic, minced
½ cup of dried tart cherries
½ teaspoon black pepper
½ teaspoon salt

METHOD:

For the Agrodolce:
In a medium saucepan place balsamic and sugar and bring to a simmer.

Simmer until reduced by half about 15 minutes.

Then add the remaining ingredients and remove from heat.

For the Farro:
In a medium pot over medium heat add olive oil, then add onion and garlic and cook until softened about 3 minutes.

Add farro and cook for 30 seconds. Fill the pot half full of water and bring to a boil.

Reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite-

For pearled – 15 to 20 minutes
For semi-pearled – 20 to 30 minutes
For whole farro – up to 40 minutes

Drain and allow to cool.

Once cooled place in a large bowl, add agrodolce to taste tossing farro. Then add cherries, cranberries, parsley, and mint, adjust seasoning if needed.

For plating place, a generous mound of farro on plates and garnish with asparagus.

Chef Caldwell recommends garnishing this dish with:

3 tablespoons chopped parsley
3 tablespoons chiffonade of mint
2 tablespoons toasted walnuts
¼ cup feta, crumbled

Question for Chef:
What is Baharat?

Courtesy of Mark Caldwell, Executive Chef Davis Estates