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  Sierra Magazine
  November/December 2008
Table of Contents
Ice Manliness Cometh
A Six-Dog-Power Engine
I (Heart) Snowshoeing
Skiing Yellowstone
Welcome Back to the World
Rotten Fish Tales
Big Fun in the Green Zone
Hey Mr. Green
Comfort Zone
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Sierra Magazine
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Falling for Farro
Try this recipe from chef Kären Jurgensen to prepare an ancient grain in a modern, delicious way
November/December 2008

Farro With Curried Apples, Filberts, and Cranberries

Also known as emmer wheat, farro was one of the first grains cultivated in human civilization. It has a light, slightly nutty flavor and relatively high protein content. You can find it at specialty food stores.

To prepare apples:
1/2 stick unsalted butter
1 onion, diced
3 tart apples, cored and cut into one-inch pieces
2 tablespoons Madras curry
1/2 cup dried cranberries
kosher salt to taste

To prepare farro:
3/4 cup whole filberts
6 cups chicken or vegetable stock
1 tablespoon kosher salt
3 cups farro, soaked for an hour and rinsed
3 tablespoons minced chives
1 tablespoon chopped fresh thyme

For apples: In a medium saucepan, melt butter over medium-high heat and add onions; cook two to three minutes until translucent. Add apples and season with curry, cooking until apples are slightly brown. Add cranberries and cook two minutes more. Salt to taste. Remove from heat and reserve.

Chop the filberts roughly and toast in a frying pan over medium heat, until just fragrant and golden brown. Reserve.

Put farro, stock, and a tablespoon of kosher salt in a medium saucepan and bring to a simmer. Cook over medium-low heat until the farro is soft but a little chewy and the liquid is absorbed, 45 minutes to an hour. Stir in the filberts, apple mixture, chives, and thyme.

Variations: Use pears and anise instead of apples and curry. Stir in feta cheese or yogurt and chickpeas and serve as a salad.

Photo illustrations by John Ueland; used with permission.

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