Ancient Grains for Modern Meals - Maria Speck [75]
FARRO
1 cup water
½ cup farro
Pinch of salt
STEW
1 eggplant (about 1 pound)
2 tablespoons extra-virgin olive oil
1 medium-size red onion, cut into ¼-inch dice (about 1½ cups)
1 clove garlic, lightly crushed
½ teaspoon fine sea salt
½ pound parsnips or carrots, halved or quartered lengthwise depending on size, and sliced ½ inch thick (about 2 cups)
¾ teaspoon ground cinnamon
2 tablespoons tomato paste
1 (28-ounce) can whole fire-roasted tomatoes, crushed
2½ cups low-sodium beef broth
½ cup dark raisins
¼ cup drained, chopped oil-packed sun-dried tomatoes
¼ teaspoon freshly ground black pepper
TO FINISH
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
¼ cup chopped fresh flat-leaf parsley
Plain whole-milk yogurt, for serving
1 To prepare the farro, bring the water, farro, and salt to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the grain is tender but still slightly chewy, 20 to 25 minutes. Drain any remaining liquid.
2 Meanwhile, prepare the eggplant for the stew. Cut the eggplant lengthwise into eight pieces (cut into quarters, then each quarter in half again), and then cut each piece into ¼-inch slices. You will have about 6 cups of eggplant. Place half on a large microwave-safe plate and drizzle with 1 tablespoon water. Microwave on high for 2 minutes, or until the pieces start to soften. Transfer the slices to a medium bowl, and repeat with the remaining eggplant.
3 To make the stew, heat the olive oil in a large heavy-bottomed saucepan over medium heat until shimmering. Add the onion, garlic, and ¼ teaspoon of the salt. Cook, stirring occasionally, until the onion is light golden with a few brown edges, about 8 minutes. Stir in the parsnips, eggplant, and cinnamon and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 1 minute.
4 Add the canned tomatoes with their juices, scraping the bottom of the saucepan to release any browned bits. Add the broth, raisins, sun-dried tomatoes, pepper, and the remaining ¼ teaspoon salt and bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the eggplant is soft and the parsnips are tender, 20 to 25 minutes, stirring once or twice.
5 To finish, stir in the farro and season with the sugar. Add a bit more water to thin, if you like. Taste and adjust for salt and pepper. Remove from the heat, drizzle with the olive oil, and let sit for 3 minutes. Garnish with the parsley and serve in deep plates, spooning some yogurt on top or on the side.
TO GET A HEAD START: Make the farro, as in step 1, ahead. The stew can be prepared up to 3 days ahead. Chill, covered.
TO VARY IT: Add 1½ cups cooked bulgur or wheat berries instead of farro (for cooking instructions). Or, for a speedy, light dish, omit the farro and serve with a baguette or sourdough bread. In addition, you can stir in 1½ cups cooked chickpeas (one 15-ounce can) in step 4 together with the tomatoes, and thin with a bit more water if needed.
TO MAKE IT VEGETARIAN: Just use vegetable broth instead of beef broth.
ROASTED PROSCIUTTO ROLLS WITH FIGS AND ROSEMARY
These packages deliver all you could ask for in one mouthwatering bite: sweet and salty, crisp and crunchy. They will disappear the moment you set them on the table. Best of all, they are a cinch to assemble. On a chilly day, pair them for brunch with the hearty Aroma Bread with Coriander and Fennel. Or serve the rolls as an appetizer, for example with the Fire-Roasted Tomato Stew with Eggplant and Farro. Don’t skimp on the oil here, as prosciutto can dry out fast under the broiler. If your figs are very