I'm also on a latent farro kick. Latent because back when every food blogger was bowing to the hip "new" Italian grain, I was digging in my heels, saying, "Why should I spend $8.50 on a little bag of stinkin' grain?"
I still kind of think that, but I do see what all the hub bub is about. The kernels are so...meaty. And they take on flavors so delicately. E' bellissimo, the farro. Farro, by the way, is a generic word for wheat in Italy, and they note it as farro small, medium, or large. The stuff that we get in the expensive little bag at the fancy grocery store, is a very large variety. It may actually be some variety of spelt.
Eight plus bucks for a small bag, though. Come on! This is something I'll only cook with something special, like the trout I'm about to show ya, if I'd stop yapping already.
This recipe is easy. With a Big Green Egg, you can do it blindfolded. At least after the charcoal is lit. This works perfectly well on a gas grill too, cooked indirectly.
Smoked Stuff Trout with Farro and Greens
© Julie Reinhardt
2 Rainbow trout, book cut (see below)
2 cups cooked farro
1 cup Swiss Chard, chopped fine
3 tablespoons chopped tarragon (or herb of your choice)
What I loved about this dish, aside from the lovely smokiness of it, was that it made a whole meal! The grain, greens and fish are all in one. I made a simple heirloom tomato salad with nothing but salt on it to balance out the flavors.
I must add one note that the pictures on this post, and for the next week or so, will be sub-par. I've lost my camera. Lost it! I can only hope it's buried under something in my office and will re-surface soon, which tells you a little about the state of affairs in my office. I'm left with my phone camera, which is fine for a quick shot of the kids, because they are cute no matter what, but doesn't quite capture food well enough.
I really don't want to buy another camera. Correction, I do want to buy another camera, but can't really afford the one I want. But I digress...
Happy cooking everyone!