Recipe: Farro-Sotto with White Balsamic

Makes 6 servings

6 cups chicken broth

1 bay leaf

1 teaspoon kosher salt, or to taste

1/4 cup olive oil, plus about 2 tablespoons additional oil to finish

2 cups emmer berries (whole-grain farro, see note)

1 medium carrot, cut into 1/4-inch dice

1 medium onion, cut into 1/4-inch dice

2 stalks celery, cut into 1/4-inch dice

1/4 cup white balsamic vinegar

2 cloves garlic, finely minced

2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried

1 teaspoon freshly ground black pepper, or to taste

1. Canned chicken broth can be salty; taste the broth and add salt or dilute it with water to produce the level of salt you prefer. In a 2-quart saucepan, bring the chicken broth and bay leaf to a full rolling boil, then reduce heat to low and allow the broth to simmer.

2. In a large, heavy-bottomed 4-quart stockpot or Dutch oven, heat the 1/4 cup olive oil until it is shimmering but not smoking, about 2 minutes. Stir in the emmer and sauté, stirring constantly to lightly toast the grains, about 3 minutes.

3. Stir in the carrot, onion and celery, and cook until the vegetables are beginning to soften. Stir in the vinegar, garlic and thyme with a cup of the simmering chicken broth. When the broth is absorbed or evaporated, stir in another cup and continue stirring until this too is absorbed. Continue stirring in the liquid, cup by cup until it's all incorporated and the grains are tender, but still slightly chewy; the whole process should take about 35 minutes. Finish the dish with freshly ground black pepper and drizzle on the 2 tablespoons of olive oil to make the grains shiny. Serve hot.

Chef's note: Bluebird Grain Farms, based in Winthrop, produces organically grown heirloom grains like emmer, sold in 1-pound bags and in the bulk bins of some Northwest supermarkets. Whole grains of emmer wheat, or "farro," are not as starchy as the rice used to make a traditional risotto, but they can be handled in the same way to produce a side dish or a light main course. Here, the grains are finished with sautéed aromatic vegetables and a splash of sweet and tangy white balsamic vinegar. If white balsamic vinegar is not available, use regular white wine vinegar with a teaspoon of sugar instead.

Greg Atkinson, Seattle Culinary Academy

at Seattle Central Community College