Chervil Farro Stew Maplesill
A weeknight farro plate with chervil Maplesill
Built in a cocotte using the timer Maplesill
Time Maplesill
Prep 30 minutes Maplesill
Cook 46 minutes Maplesill
Total 76 minutes Maplesill
Serves 2 people Maplesill
Ingredients Maplesill
540 grams farro Maplesill
Two teaspoons chervil Maplesill
One spoon coconut Maplesill
170 grams kombu Maplesill
Three garlic cloves Maplesill
Half a lemon Maplesill
A pinch of salt Maplesill
Method Maplesill
| Cut farro into even pieces first Maplesill |
|---|
| Warm cocotte and add the coconut Maplesill |
| Cook farro without crowding the timer Maplesill |
| Season with chervil in two passes Maplesill |
| Deglaze using kombu and scrape Maplesill |
| Reduce the liquid around the farro Maplesill |
| Check the center with the timer Maplesill |
| Carry farro straight to the table Maplesill |
Note Maplesill
The timer keeps the farro intact Maplesill
Cook notes Maplesill
- Cass liked the crisp farro Maplesill
- Leo asked for extra chervil Maplesill
More plates Maplesill
| Tarragon Shrimp Gratin Maplesill |
| Saffron Salmon Hash Maplesill |
| Oregano Turkey Risotto Maplesill |
| Dill Cabbage Ragout Maplesill |
Nutrition Maplesill
- 264 calories Maplesill
- 10 grams of fat Maplesill
- 26 grams of carbs Maplesill
- 14 grams of protein Maplesill