Getting Grainy.
We have been trying to increase our intake of healthy grains, as well as leafy greens, vegetables, and fruits in general. It’s too easy to fall back on starches we love: rice, pasta, potatoes, and bread.
Many years ago, we learned of farro when visiting Tuscany, and consumed quite a few bowls of Zuppa di Farro when in Lucca, and fell in love with it.
When we got back to the states, we hit the Italian market in Boston and bought some bulk farro. I tried cooking it at home and it was a total failure; I know now that the farro we bought was old. Even though I cooked it for a long time, it never softened or became palatable. These days, farro is more readily available and, when packaged, it has expiration dates. Yay!
For today, I wanted to create something to pair with a Côtes du Rhône, something with farro. This very nice blend of Grenache and Syrah helped me develop this recipe for Lamb and Shiitake Skewers with Farro Salad. It is a wonderful combination, and works perfectly with the wine. You can read about it on the Provence WineZine.
~ David
Lamb and Shiitake Skewers with Farro Salad
David Scott Allen, Cocoa & Lavender
- 2 pounds boneless leg of lamb fat trimmed off
- 8 tablespoons olive oil divided, plus extra as needed
- 1 tablespoon balsamic vinegar
- 1 teaspoon sweet paprika
- 1 teaspoon salt plus extra
- 1/2 teaspoon freshly ground black pepper plus extra
- 24 shiitake mushrooms
- 1 1/2 cups uncooked farro
- 2 large shallots
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 small zucchini diced
- zest of 2 Mandarin oranges or 1 regular orange
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme leaves chopped
- 1 tablespoon fresh oregano leaves chopped
- 24 fresh bay leaves
After trimming the lamb, cut into cubes (approximately 1 to 1 1/2 inches) and place 28 cubes in a bowl. Any extra lamb can be set aside or frozen for other purposes; I had about half a pound of lamb leftover. To the lamb in the bowl, add 3 tablespoons olive oil, the balsamic vinegar, paprika, salt, and pepper; stir well to coat all the pieces. Place in the refrigerator to marinate for 3 hours.
Slice the stems off the shiitakes; don’t tear them out, as that will make holes or weaken the centers when skewering. Brush any dirt off the mushrooms and place them in a bowl. Drizzle with 2 tablespoons of the olive oil, and season with salt. Toss to coat; set side.
Bring a large pot of water to a boil. Add 2 teaspoons salt then the farro. Cook for 30 minutes, or until soft. (Check the package for your farro. Some stores sell quick-cooking farro that has different timing.) Strain the cooked farro, rinse it well with cold water to prevent further cooking, then set it aside.
Set a large skillet over medium heat. Add three tablespoons of the olive oil. Finely chop the two shallots and add them to the oil. Let them cook slowly while you seed and dice all three peppers, and dice the zucchini. (I cut my vegetables in 1/4-inch dice but you can opt for larger pieces, which might change the cooking time.) When the shallots are soft, add the peppers and zucchini. Sauté until all the vegetables are crisp-tender — about 5 minutes. Season well with salt and pepper. Add the citrus zest along with the chopped herbs and cook 1 minute. Remove from the heat and add the cooked farro and mix well. Taste for seasoning and add more salt and pepper, if desired. If the farro salad seems a bit dry, drizzle on some more olive oil. Cover and set aside.
Heat grill to high. To each of four skewers, add a piece of marinated lamb, a shiitake mushroom (through the stem), and a fresh bay leaf, and repeat until you have used 7 pieces of lamb for each skewer (beginning and ending each skewer with a piece of lamb).
Place the skewers on the grill and lower the heat to medium. Cook the first side for three minutes, turn and cook another three minutes. Cooking times depend on your grill; watch closely so it is cooked to your liking.
While the skewers are grilling, reheat the farro. Divide the farro among four plates, and top each with a lamb skewer. By the time you are at the table, the skewers will be cool enough for your guests to touch. Alternatively (and tidier at the table), you can take everything off the skewers in the kitchen and serve.
