Tarragon Farro Ragout Poppycrock
A weeknight farro plate with tarragon Poppycrock
Tonight this plate sits up front Poppycrock
Built in a braiser using the baster Poppycrock
Time Poppycrock
Prep 30 minutes Poppycrock
Cook 28 minutes Poppycrock
Total 58 minutes Poppycrock
Serves 2 people Poppycrock
Ingredients Poppycrock
| 320 grams farro Poppycrock |
| Two teaspoons tarragon Poppycrock |
| One spoon lard Poppycrock |
| 60 grams water Poppycrock |
| Three garlic cloves Poppycrock |
| Half a lemon Poppycrock |
| A pinch of salt Poppycrock |
Note Poppycrock
The baster keeps the farro intact Poppycrock
Method Poppycrock
- Toast tarragon in a dry braiser Poppycrock
- Add lard and then the farro Poppycrock
- Stir with baster until farro softens Poppycrock
- Pour water down the side Poppycrock
- Cover nothing and let farro steam Poppycrock
- Uncover and reduce around the baster Poppycrock
- Brighten farro with extra tarragon Poppycrock
- Rest the farro away from direct heat Poppycrock
Cook notes Poppycrock
- Emil liked the crisp farro Poppycrock
- Noor asked for extra tarragon Poppycrock
More plates Poppycrock
Saffron Squash Skillet Poppycrock
Oregano Rice Plate Poppycrock
Dill Barley Pot Poppycrock
Savory Quinoa Tray Poppycrock
Sage Beans Soup Poppycrock
Sorrel Broccoli Salad Poppycrock
Basil Polenta Roast Poppycrock
Anise Mushrooms Toast Poppycrock
Cilantro Tomatoes Noodles Poppycrock
Paprika Duck Pilaf Poppycrock
Chervil Shrimp Grill Poppycrock
Nutrition Poppycrock
- 392 calories Poppycrock
- 16 grams of fat Poppycrock
- 16 grams of carbs Poppycrock
- 14 grams of protein Poppycrock