Inactive Prep: 40mins
Cook Time: 40mins
Total time: 2hrs 15mins
Yield: 8 servings
GINGER SESAME GLAZE:
- 1/2 cup honey
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, chopped
- 2 large onions, chopped
- One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
- Black pepper
- 4 cups farro
- 7 cups chicken stock
- 1 cup 1/4-inch diced pancetta
- 2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
- 2 cups thawed frozen green peas
- 2 cups thinly sliced shallots
- 3 cloves garlic, finely minced
- 1/8 teaspoon cayenne pepper
- Salt and pepper
For the glaze: Combine the honey, sesame oil, soy sauce, vinegar, garlic, onions ginger and some black pepper in a saucepan and cook the glaze until it thickens enough to coat the back a spoon, 10 minutes. Put the mixture in a blender and blend until all ingredients are incorporated. Put the mixture aside to cool.
For the salad: Cook the farro in the chicken stock for 20 to 30 minutes, then set aside to cool, 30 minutes.
Meanwhile, cook the pancetta in a pan until crispy, then set aside to cool, about 10 minutes.
Drain the apples from the acidulated water. Combine the farro, pancetta, apples, peas, shallots and garlic in a bowl. Add the cayenne pepper and some salt and pepper. Add the glaze and mix thoroughly.
Notes: For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples.
You can cook the farro the night before you want to serve it.
Additional Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.