Sunday, July 20, 2014

Smoked Bacon and Apple Farro

This post brought to you by our formerly far-flung, recently returned Kansas correspondent.

1 cup farro (preferably not pearled)
2 slices Niman Ranch applewood smoked bacon, diced
Olive oil
1-2 medium Granny Smith apples, flat-diced
1-2 leeks, white and light green parts, halved lengthwise, rinsed well, and sliced
2 cloves garlic, minced
2 large carrots, coarsely grated
1/4 tsp Aleppo pepper
Salt and freshly ground black pepper to taste

Prepare farro according to package directions.

In a large, nonstick skillet, cook the bacon until crisp over medium heat. Remove with a slotted spoon and set aside. Drain half the bacon grease and replace the volume with olive oil, then sauté the leek and apples until tender and translucent.

Add the garlic and carrot and sauteé another 2-3 minutes, stirring frequently to make sure the garlic doesn't burn. Stir in the Aleppo pepper, then fold in the cooked farro. Add salt and pepper to taste, then stir in the bacon and serve immediately.

Serves 2-3.