Creamy farro with honey-roasted grapes
- FARRO:
- 2 cups water;
- 1 cup faro;
- 1 teaspoon anise seeds;
- 1 (1-inch) piece cinnamon stick;
- Pinch of fine sea salt;
- ROASTED GRAPES, AND TO FINISH:
- 3 cups seedless red grapes (1¼ pounds);
- 1 teaspoon extra-virgin olive oil;
- 4 tablespoons honey, plus extra for serving;
- ½ cup heavy whipping cream or half-and-half;
- ½ teaspoon vanilla extract;
- Ground cinnamon, for sprinkling.
Instructions:
To prepare the farro, bring the water, farro, anise seeds, cinnamon stick, and salt to a boil in a heavy-bottomed 4-quart saucepan.
- Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy, 20 to 25 minutes. Remove the cinnamon stick, drain any remaining liquid, and return the farro to the saucepan.
- Meanwhile, prepare the roasted grapes. Position a rack 6 inches from the heat source and preheat the broiler for 5 minutes. Spread the grapes on a large rimmed baking sheet. Drizzle with the olive oil and 2 tablespoons of the honey and toss to combine. Broil until the grapes just start to shrivel and release some juices as they burst, 5 to 7 minutes. Immediately transfer the grapes with their juices to a heatproof bowl.
- To finish, add the cream and vanilla extract to the farro and bring to a boil over medium heat, stirring frequently. Cook until the cream thickens slightly, 3 to 5 minutes. Stir in the remaining 2 tablespoons honey, add the grapes with their juices and cook just long enough to reheat the fruit, about 2 minutes. Divide among bowls, sprinkle with cinnamon, and serve warm with more honey on the side.
- TO GET A HEAD START: Make the farro, as in step 1, ahead. The grapes can also be roasted 1 day ahead. Chill, covered.
- TO VARY IT: If you like a bit more chewiness, try other berries from the wheat family such as spelt, Kamut, or soft whole wheat. You will need a scant 3 cups.