Apple Cider–Cooked Farro

By StephanieRM85

Ingredients

• 1 bay leaf
• 2 cups apple cider
• Kosher salt
• 1 cup semi-pearled farro
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Freshly ground black pepper
• 1/2 small celery root (celeriac), peeled, cut into matchsticks
• 1/2 medium sweet-tart apple, cored, cut into matchsticks
• 1/4 small red onion, thinly sliced
• 1/2 cup fresh parsley leaves with tender stems
• 1/2 cup coarsely chopped black olives
• 1 ounce Pecorino, shaved

Details

Servings 4
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Combine bay leaf, apple cider, and 2 cups water in a medium saucepan; season with salt. Bring to a boil, reduce heat to medium-high, and add farro. Simmer until al dente, 25–30 minutes; drain. Spread out on a rimmed baking sheet; let cool.

Toss farro, vinegar, and oil in a large bowl; season with salt and pepper. Add celery root, apple, onion, parsley, olives, and Pecorino and toss to combine; season with salt and pepper.