Grilling brings out the sweetness of grapes and shallots, and nicely balances the nutty, earthy flavor of the farro.
Course
Side Dish
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings4-6
AuthorJessica Levinson
Ingredients
1cupfarro
4tablespoonsolive oil
4teaspoonsbalsamic vinegar
1 1/2teaspoonshoney
1 1/2teaspoonschopped rosemarydivided, plus whole sprigs for garnish
1/3teaspoonsalt
Freshly ground black pepper
2cupsCalifornia-grown table grapescut in half widthwise
4large shallotsthinly sliced
Instructions
Cook farro in water according to package directions.
In a measuring cup or small mixing bowl, whisk together the oil, vinegar, honey, 1/2 teaspoon rosemary, salt, and pepper. Set aside.
Preheat gas grill to 350-400 degrees. Spread the grapes and shallots in a foil-lined pan and coat with 1-2 tablespoons of the dressing.
Place pan on the grill and cook the grape and shallot mixture with the grill cover closed, stirring occasionally, until the mixture is soft, about 20-25 minutes total. The grapes should be shriveled, but still juicy.
In a medium serving bowl, combine the farro, grapes, shallots, remaining 1 teaspoon rosemary, and 2-3 tablespoons of the remaining dressing. Add a pinch of salt and a few grounds of fresh pepper. Serve garnished with rosemary.
Recipe Notes
If you don't have a grill, you can roast the grapes and shallots in the oven at 400 degrees.