SERVES 4 INGREDIENTS | 300g small carrots | 6 French shallots, halved | 4 tbsp olive oil | 150g walnuts, roughly chopped | 150g prunes, pitted and halved | 200g farro
| 2 tbsp sherry vinegar | Half a garlic clove, crushed | 1 tsp Dijon mustard | 1 small bunch flat leaf parsley, chopped | 175g goat's cheese
Although not as exotic sounding as amaranth and farro
, different varieties of rice are holding their own against the popularity of ancient grains in terms of case shipments to foodservice outlets and restaurants.
Remove bay leaf, stir in lemon juice, and add additional vegetable broth or some water to thin soup as desired (the farro
will absorb more liquid as the soup rests).
INSTEAD OF THIS 100% whole-grain or whole-wheat White bread, buns, and rolls bread, buns, and rolls Brown rice, farro
, barley, quinoa, White rice bulgur, freekeh, or millet Oatmeal or other whole- Cereal made from refined grain cereal wheat, rice, or'corn Whole-grain pasta Pasta made from refined wheat (semolirta, durum) Quinoa or wheatberry salad Macaroni salad (macaroni made with enriched flour) Popcorn (no butter; a Crackers and chips made sprinkle of salt) from processed grains
1 Rinse the farro
and place it in a pan with about 500ml of water.
Don't ignore ancient grains such as farro
and freekeh when it comes to new product development.
The company's veggie burgers (which are sold fresh in refrigerated cases) also feature ancient grains: barley and quinoa in the Teriyaki and Santa Fe; bulgur, quinoa and farro
in the Za'atar.
The menu includes organic farm-raised chicken, as well as pasta dishes like fire-roasted farro
From a Sobronade (similar to a French cassoulet and packed with pork and beans, root vegetables and spices) to a chapter on smoked foods from Haddock and Leek Risotto to Salad of Smoked Duck with Farro
, Red Chicory, and Pomegranates and a Russian Georgian Lamb with Damsons and Walnuts, this pairs lovely color photos of foods and country scenes with cultural insights and flavors.
Add the farro
and cook until tender, 12 to 15 minutes.
French-inspired foods meet French-inspired Drouhin wines in a menu that includes: Breakfast Radishes, Levain Epe, house butter and sea salt, with Cloudline Pinot Gris 2010; Yellowtail Crudo, Fava Beans, Lily Bulbs, Lemon Zest and Crme Fra"che, with Drouhin-Vaudon Resrve de Vaudon Chablis 2011; Spring-Run Salmon, Tarragon Nage and Spring Vegetable Printanire, with Domaine Drouhin Arthur Chardonnay 2012; Lamb Chop, Forest Floor Ragot, Toasted Farro
and Savory, with Joseph Drouhin Cte de Nuits-Villages 2011; Duck au Poivre, vine-smoked and grilled with whole roasted sweet onions and potato pure, with Domaine Drouhin Oregon Pinot Noir 2012; cheese course and strawberries.
GRILLED MACKEREL WITH CAULIFLOWER 'FARROTTO' AND TROUT ROE 4 servings / wine pairing: Burgundy white vieilles vignes (chardonnay); Jean-Philippe Fichet INGREDIENTS; For the farrotto Salt 3/4 cup (about 5 ounces/140 grams) farro
(a wheat grain) rinsed Olive oil For the cauliflower puree 1/2 cauliflower 2 cups (500 ml) whole milk, or as needed Salt 1 small bay leaf Juice of 1/4 lemon, or to taste 1/4 bunch chervil (or substitute chives), chopped For the mackerel 2 large or 4 small skin-on mackerel fillets (about 11/4 pounds/570 grams total) Olive oil Grated zest of 1 lemon, 1 lime and 1 orange 1 tablespoon trout roe A handful of baby rocket Olive oil METHOD: FARROTTO Bring a medium pot of salted water to a boil.