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Radicchio has a reputation for being quite bitter. But I like bitter things. While some people don’t, I find my friends are the kind who appreciate black coffee, the darkest chocolate, and an adventurous vegetable or two. And this preparation of radicchio, sauteing then baking, makes the final dish much more appealing to the masses.
This farro with radicchio casserole style dish makes it easy to feed a crowd, which is why it’s the latest recipe for my Saturday Night Supper series. Uncomplicated but full of flavor, taking advantage of the last summer harvest, and welcoming the cooler fall weather. The creamy white beans and sweet, slow roasted tomatoes really make this the perfect dinner for the changing of seasons.
Since the weather is still warm during the day but cooling off significantly at night, I’ve been gravitating toward light red wines. As a result, I’ve been drinking a lot more Pinot Noir lately. So I’m pairing this farro with radicchio recipe with Bailarin Cellar’s 2014 Suacci Vineyard Pinot Noir.
It’s a beautiful deep purple color that smells beautifully of cherry cola, blackberry and clove. This medium bodied Pinot Noir tastes of ripe currant, pomegranate and tart cherry. It’s bright and fruity but grounded with light tannic structure. It goes excellently with the sweet, slow roasted tomato and provides some acidic contrast to the white beans and chewy farro.
Personally, this is a wine I can drink with dinner and continue to sip on the porch wrapped in a blanket after dinner. It also goes well with friends. Which is the whole point of Saturday Night Suppers: bringing people together.
So next weekend, I’m hoping to crack open a bottle to share with some new friends at the upcoming International Food Bloggers Conference here in Sacramento. It’s going to be a great opportunity to meet other bloggers and connect real people to the blogs and social media accounts I’ve been following. Plus, since the tasting room is here in Sacramento, we may just mosey on over. Cheers!
Farro with Radicchio and Chard
A hearty casserole style dish of whole grain farro with radicchio and chard. Easy, filling, and perfect for cooler fall weather.
bunch swiss chard, stems diced, greens roughly chopped
small head radicchio, roughly chopped
14.5-ounce can white beans, drained and rinsed
slow roasted tomatoes
Salt and pepper, to taste
Heat oven to 350°F.
Combine farro and vegetable broth in a saucepan. Bring to a boil then reduce heat to low. Cover and simmer 30 to 35 minutes until farro is tender and chewy.
While farro is cooking, heat olive oil in a large pan. Saute onions and garlic over medium low heat. Season with salt and pepper. Cook 10 to 15 minutes until translucent and fragrant. Stir in oregano and thyme.
Increase heat to medium and add in chard stems. Cook 5 to 10 minutes, then stir in chard greens and chopped radicchio. Cook 3 to 5 minutes, then remove from heat and stir to let greens keep wilting.
In a large casserole dish, combine cooked farro, vegetable mixture, white beans and slow roasted tomatoes. Top with dollops of ricotta or mix in if desired.
Bake 25 to 35 minutes until heated through.
Tips to prep ahead: cook the farro the day before and roast the tomatoes ahead of time. This will cut your cooking time down. The greens can be cooked day of while you’re preheating the oven since they don’t take much times.
If you are making everything on one day, slow roast the tomatoes in your final casserole pan. When they’re done, mix in the farro, radicchio and other ingredients with the tomatoes. The extra oil and garlic will enrich the whole dish.
Leave out the ricotta or swap in your preferred dairy free cheese.
Use an alternative grain that’s gluten free such as brown rice or quinoa for this radicchio recipe. Other options include sorghum and buckwheat.
Serve this farro with radicchio dish as a stand alone entree or alongside roast chicken or pork.
CHECK THE FRIDGE
Missing an ingredient? Kale, mustard greens, and cabbage are easy substitutions for the chard or radicchio. For those inclined, increase the vegetable ratio with roasted or cooked carrots. The vegetable options are pretty variable but I challenge you to keep the radicchio in this dish!
Slow roasted tomatoes really are wonderful in flavor and texture. You could, however, swap in sun dried tomatoes. I recommend starting with 4 ounces of finely chopped sun dried tomatoes and adjusting to taste. Jarred sun dried tomatoes tend to pack a lot of flavor so you don’t need as much in this farro with radicchio recipe.