Farroto with Red Russian Kale and Acorn Squash

Emily’s Rating Chris’s Rating
7.5 / 10 7.5 / 10

Emily and I went to this event where Sean Brock cooked for us out of his new cookbook (which I have been wanting for months – now have a signed copy which is pretty cool). He made this dish and it was really incredible. My version did not quite live up to his, but it is still a very good, vegetarian friendly dish that is hearty enough to be an entree and also a delicious side (if you’re into sides that can take up to 4 hours)

Dish Farroto with Red Russian Kale and Acorn Squash
Recipe Source Heritage Cookbook
Difficulty 8 / 10
Time to Complete 2-4 hours
Sides Served None
Leftovers? Yes
Lessons Learned Toasting farro helps give it an al dente bite which is delicious
Any Recipe Deviations? I used chicken stock instead of veggie stock
Make Again? Yes
Changes Next Time? Try different types of kale (I used California Red Kale). Get somebody else to stir the farro (it’s like a risotto where you have to add stock slowly and stir forever)
This entry was posted in American, Appetizers, Healthy, Important Lessons, Keepers, Main Dishes, Side Dishes and tagged , . Bookmark the permalink.

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