By Chuck Wiley, Executive Chef, Hearth '61, Mountain Shadows Resort
Farro with Kimchi, Asparagus & Black Beans Yield: 4 servings
1 cup Farro 2 cups Water 2 Tbsp Olive oil 2 each Green onions, white and green portions separated and sliced 1 bunch Asparagus, cut in 1” pieces 2 cups Kimchi, drained and chopped ¼ cup Liquid from Kimchi 1 Tbsp Soy sauce ½ bunch Red Chard, cut in bite size pieces (2 cups) substitute spinach As needed Vegetable stock 1 cup Cooked black beans (if canned, drained and rinsed) To taste Kosher salt 2 tsp Sesame oil 1 each Tomato, diced ¼ cup Cilantro leaves
1. Combine the farro and water in a 2 qt. saucepan. Bring to a boil, lower heat to a simmer, cover and cook on low for 1/2 hour; set aside. 2. Heat a large sauté pan over medium high heat and add the olive oil. Add white portion of the green onion to the skillet, followed by the asparagus; lower heat and cook until tender (approx. 3 minutes). Add Kimchi, reserved liquid, soy sauce, red chard and vegetable stock (if needed to braise the chard). 3. Add cooked farro; adjust heat to a simmer. 4. Stir in the black beans and warm through. Season with salt and sesame oil, transfer to a serving bowl. Sprinkle with the tomatoes, cilantro and reserved green onions.