Farro with Beet & Mint Yogurt

Name: Farro with Beet & Mint Yogurt
Cuisine: Italian
Ingredients: 2 Tbsp chopped fresh mint; 1 Tbsp chopped fresh flat-leaf parsley; 3 sprigs fresh thyme; 1 cup [160 g] farro; ½ cup [120 ml] dry white wine; 1 bay leaf; Best-quality olive oil for drizzling; 2 Tbsp Buttermilk Crème Fraîche; 1 lime; ¼ cup [60 ml] Greek-style yogurt; Kosher salt; 1 tsp extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; Freshly ground black pepper; 4 garlic cloves, minced; 3 shallots, minced

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Cooking farro slowly while constantly stirring helps pull the starches out of the grain and lends it a creamy texture without the need for copious amounts of butter or cream. The addition of roasted beet purée tints this dish a really cool deep-burgundy red and imparts a sweetness that is offset by the sharp, herbaceous yogurt.

Ingredients

Mint Yogurt

2 Tbsp chopped fresh mint
1 Tbsp chopped fresh flat-leaf parsley
¼

Americas
Europe
United States
Italy
Side dish
Vegetarian
Venice
California

Method

To make the mint yogurt

In a mortar and pestle, crush the mint and parsley until it looks quite pulpy and wet. Gradually stir in the yogurt. Add a little water to make a loose sauce. With a Microplane, grate the zest from the lime directly into the yogurt. Squeeze 1 tsp of lime juice into the sauce. Stir in the olive oil, and season with salt and pepper. (S