Reviews Add Rating & Review 11 Ratings 5 star values: 5 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
Back to Farro, Orange, and Pine-Nut Dressing All Reviews for Farro, Orange, and Pine-Nut Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Farro, Orange, and Pine-Nut Dressing Recipe Summary Servings: 12
Ingredients Ingredient Checklist 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
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.
Gallery Farro, Orange, and Pine-Nut Dressing
Recipe Summary Servings: 12
Gallery
Farro, Orange, and Pine-Nut Dressing
Farro, Orange, and Pine-Nut Dressing
Farro, Orange, and Pine-Nut Dressing
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
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
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.
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.
Reviews
Add Rating & Review 11 Ratings 5 star values: 5 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 11 Ratings 5 star values: 5 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 5 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
11 Ratings 5 star values: 5 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
11 Ratings 5 star values: 5 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 5 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
All Reviews for Farro, Orange, and Pine-Nut Dressing
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Farro, Orange, and Pine-Nut Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
