Side Dish: United States – Warm Farro Salad with Charred Radicchio, Orange Zest and Hazelnuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 22 min

Additional 5 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (240 ml) pearled farro, rinsed
2 cups (480 ml) low-sodium chicken stock or water
1 small head radicchio, cored and cut into thin wedges
1 small shallot, thinly sliced
1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped
Zest of 1 orange, plus 1 tbsp (15 ml) juice
1 tbsp (15 ml) balsamic vinegar
2 tbsp (30 ml) extra-virgin olive oil, divided, plus more to finish
1 tbsp (14 g) unsalted butter (optional)
1 tsp (5 ml) fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped flat-leaf parsley (optional)

Show original ingredient measurements

1 cup pearled farro, rinsed
2 cups (480 ml) low-sodium chicken stock or water
1 small head radicchio, cored and cut into thin wedges
1 small shallot, thinly sliced
1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped
Zest of 1 orange, plus 1 tbsp (15 ml) juice
1 tbsp (15 ml) balsamic vinegar
2 tbsp (30 ml) extra-virgin olive oil, divided, plus more to finish
1 tbsp (14 g) unsalted butter (optional)
1 tsp fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped flat-leaf parsley (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place farro in a medium saucepan with the stock and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook until tender but pleasantly chewy, 18–22 minutes. Drain any excess liquid, cover, and let steam off heat for 5 minutes.
While the farro cooks, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Add the radicchio and shallot, season with salt and pepper, and cook, tossing occasionally, until edges are lightly charred and wilted, 3–4 minutes.
Splash in the balsamic vinegar; toss for 30 seconds until mostly evaporated. Transfer the radicchio mixture to a bowl.
Fluff the farro with a fork. Stir in the butter (if using), remaining 1 tablespoon (15 ml) olive oil, thyme, orange zest, and orange juice. Fold in the charred radicchio mixture and hazelnuts. Add parsley if using. Taste and season with additional salt and pepper.
Drizzle with a touch more olive oil and serve warm.

Place farro in a medium saucepan with the stock and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook until tender but pleasantly chewy, 18–22 minutes. Drain any excess liquid, cover, and let steam off heat for 5 minutes.
While the farro cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the radicchio and shallot, season with salt and pepper, and cook, tossing occasionally, until edges are lightly charred and wilted, 3–4 minutes.
Splash in the balsamic vinegar; toss for 30 seconds until mostly evaporated. Transfer the radicchio mixture to a bowl.
Fluff the farro with a fork. Stir in the butter (if using), remaining 1 tablespoon olive oil, thyme, orange zest, and orange juice. Fold in the charred radicchio mixture and hazelnuts. Add parsley if using. Taste and season with additional salt and pepper.
Drizzle with a touch more olive oil and serve warm.