Farro Pilaf With Balsamic Cherries

1. 1

   Pit the cherries and cut in half.

2. 2

   Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and saute for 1 minute.

3. 3

   Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute.

4. 4

   Transfer the cherries immediately to a bowl so that they don't overcook or overcaramelize. Set aside.

5. 5

   To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain.

6. 6

   Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot.

7. 7

   Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.

8. 8

   Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.