Dirty Farro Recipe
- 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
- Ingredient info: Farro is available at specialty foods stores, natural foods stores, and Italian markets.
- 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.
- 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.
