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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chef Vivian Howard uses toasted farro and chicken livers to boost the flavor and texture of this traditional Cajun side. Howard suggests serving the dish with braised pork shoulder or shanks. Ingredients:
4 tablespoons vegetable oil, divided |
2 cups semi-pearled farro |
15 sprigs thyme, tied into a bundle |
2 teaspoons kosher salt plus more |
1/2 pound fresh breakfast sausage, casings removed (if necessary) |
1/4 pound chicken livers, trimmed, chopped |
1 1/2 cups finely chopped onions |
1 1/2 cups finely chopped celery |
1 tablespoon minced garlic |
2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
2 bay leaves |
2/3 cup thinly sliced scallions (dark-green parts only) |
1 cup celery leaves from inner stalks |
Directions:
1. Heat 2 tablespoons oil in a large pot over medium heat. Add farro; stir until toasted, about 2 minutes. Add thyme and 5 cups water. Cover and cook for 10 minutes. Uncover, add 2 teaspoons salt, and simmer until farro is tender but still firm to the bite, about 20 minutes. Drain and let cool completely. Remove thyme; discard.
2. Heat 2 tablespoons oil in same pot over medium heat. Add sausage and livers; cook, breaking up sausage into small pieces with a spoon, until sausage is browned and cooked through, about 4 minutes. Add onions, next 5 ingredients, and a pinch of salt. Sauté for 2 minutes. Add 1 cup water; bring to a simmer. Cook, uncovered, until liquid is reduced by about half, about 8 minutes. Stir in cooked farro; simmer until liquid is absorbed, about 5 minutes. Discard bay leaves. Stir in scallions; garnish with celery leaves.
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