Side Dish: United States – Warm Emmer Wheat with Roasted Grapes, Fennel, and Hazelnuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (240 ml) pearled farro, rinsed
3 cups (720 ml) low-sodium chicken or vegetable broth
1 fennel bulb, cored and sliced 1 / 4 inch (0.635 cm) thick (fronds reserved)
1 1 / 2 cups (225 g) seedless red grapes, halved
1 small shallot, thinly sliced
3 tbsp (45 ml) extra-virgin olive oil, divided
1 tsp (5 ml) fresh thyme leaves (or 1 / 2 tsp (2.5 ml) dried)
1 tbsp (15 ml) sherry vinegar (or red wine vinegar)
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 / 4 tsp (1.25 ml) crushed red pepper flakes (optional)
1 / 3 cup (40 g) toasted hazelnuts, roughly chopped
Zest of 1 / 2 lemon
Handful baby arugula or chopped flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste

Show original ingredient measurements

1 cup pearled farro, rinsed
3 cups (720 ml) low-sodium chicken or vegetable broth
1 fennel bulb, cored and sliced 1 / 4 inch thick (fronds reserved)
1 1 / 2 cups (225 g) seedless red grapes, halved
1 small shallot, thinly sliced
3 tbsp (45 ml) extra-virgin olive oil, divided
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 tbsp (15 ml) sherry vinegar (or red wine vinegar)
1 tsp Dijon mustard
1 tsp honey
1 / 4 tsp crushed red pepper flakes (optional)
1 / 3 cup (40 g) toasted hazelnuts, roughly chopped
Zest of 1 / 2 lemon
Handful baby arugula or chopped flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 425°F (220°C). On a sheet pan, toss fennel, grapes, and shallot with 1 1/2 tablespoons (23 ml) olive oil, thyme, salt, and pepper. Roast 15–20 minutes until grapes blister and fennel edges caramelize; set aside.
Meanwhile, combine farro and broth in a saucepan with a pinch of salt. Bring to a boil, then simmer gently 20–25 minutes until tender-chewy. Drain any excess liquid and keep warm.
Whisk remaining 1 1/2 tablespoons (23 ml) olive oil with sherry vinegar, Dijon, honey, lemon zest, red pepper flakes (if using), and a pinch of salt and pepper to make a vinaigrette.
In a large bowl, toss warm farro with the roasted fennel and grapes, hazelnuts, and half the vinaigrette. Fold in arugula and chopped fennel fronds; add more vinaigrette to taste. Adjust seasoning.
Serve warm alongside the grilled quail, finishing with extra hazelnuts and fennel fronds if desired.

Preheat oven to 425°F (220°C). On a sheet pan, toss fennel, grapes, and shallot with 1 1/2 tablespoons olive oil, thyme, salt, and pepper. Roast 15–20 minutes until grapes blister and fennel edges caramelize; set aside.
Meanwhile, combine farro and broth in a saucepan with a pinch of salt. Bring to a boil, then simmer gently 20–25 minutes until tender-chewy. Drain any excess liquid and keep warm.
Whisk remaining 1 1/2 tablespoons olive oil with sherry vinegar, Dijon, honey, lemon zest, red pepper flakes (if using), and a pinch of salt and pepper to make a vinaigrette.
In a large bowl, toss warm farro with the roasted fennel and grapes, hazelnuts, and half the vinaigrette. Fold in arugula and chopped fennel fronds; add more vinaigrette to taste. Adjust seasoning.
Serve warm alongside the grilled quail, finishing with extra hazelnuts and fennel fronds if desired.