Farrow has to be one of the most forgotten grains in cooking. Even though it’s a great source of protein, fiber, some B vitamins, and other great nutrients it tends to often be looked over. The problem is that many people are unfamiliar with cooking it and it is a rather bland food source unless doctored up with other ingredients.
Cooking it using the risotto method makes farro much more flavorful as it absorbs the cooking liquid-like when making a risotto. However in this case to REALLY give the farro a nice tropical element of flavor I used mango nectar mixed with vegetable stock. Yes! Now I bet I’m getting your attention. Add a little Jamaican jerk seasoning to the cooking process along with grated Jamaican Tastee Cheese, fresh mango, papaya, toasted cashews, and shredded coconut. Now our boring farro has become a super delicacy in a tasty Caribbean kind of way. Enjoy!
Jamaican Jerk Farro Risotto with Tropical Fruits
(Serves 5-6 people)
- 2 cups farro
- 2 cups vegetable stock
- 2 cups mango nectar
- 1 cup onion chopped
- 2 tablespoons of garlic chopped
- 1 heaping teaspoon of Jamaican jerk seasoning
- 3 tablespoons olive oil
- 3/4 cup white wine
- 1/4 cup heavy cream
- 1 cup Jamaican Tastee Cheese, grated
- 1 cup toasted cashews
- 1-1/2 cup toasted coconut
- 1 cup of chopped cilantro, lightly packed
- Salt and pepper to taste
- Place the farro in a strained and rinse it off until the water runs clear. Then place it aside to drain.
- Add the mango nectar and vegetable stock to a pot and bring it to a simmer.
- Next heat a heavy gauged pot and add the olive oil to it over a medium flame.
- Add the onion, garlic, and jerk seasoning. Stir all together and cook lightly for 5 minutes.
- Now add the farro and stir all together. Let the farro heat up in the pot as you gently stir.
Tip: As in risotto once the farro grains feel hot to the tough you can then add the wine.
- At this stage add the wine and stir it through. Let the wine reduce until all is nearly all evaporated.
- Add 4 ounces of stock and stir. Once all is absorbed add an additional ladle. Continue using the basic risotto method of adding liquid, stirring, and adding liquid again until the farro is al dente. This should take about 15 minutes.
Tip: Once you get to the end of the cooking time the farro should have a creamy “drop from spoon” consistency. If it is very runny you’ll need to cook out more of the liquid.
- To finish remove the pot of farrow off the heat. Add butter, tropical fruits, cilantro, cashews, cream, and cheese.
- Stir all well just like in risotto making to create a beautiful creamy consistency.
- Once all is incorporated gently stir in the toasted coconut.
- At this point let the post sit for about 3-5 minutes to slightly cool.
- This will help the ingredients all come together and make for a nicer plate presentation.
- Serve on a warm dinner plate.
You’ll never look at farro in the same boring way ever again!