You can make the dressing through step 2 a day ahead; refrigerate in an airtight container. Just before serving, stir in oranges, pine nuts, and parsley.
Recipe information
Yield
serves 10 to 12
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped (about 1/2 cup)
2 celery stalks, finely chopped
1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon finely chopped fresh sage
2 teaspoons fennel seeds, coarsely chopped
1 dried chile, crumbled
2 cups farro
3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
1/2 cup dry white wine
Coarse salt and freshly ground pepper
2 navel oranges, peel and pith removed, flesh cut into segments
1/4 cup pine nuts, toasted
Preparation
Step 1
Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute.
Step 2
Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt. Reduce heat to low; cover, and cook until farro is tender and has absorbed the liquid, about 30 minutes.
Step 3
When ready to serve, stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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