Ingredients
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped (about 1/2 cup)
2 celery stalks, finely chopped
1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon finely chopped fresh sage
2 teaspoons fennel seeds, coarsely chopped
1 dried chile, crumbled
2 cups farro
3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
1/2 cup dry white wine
Coarse salt and freshly ground pepper
2 navel oranges, peel and pith removed, flesh cut into segments
1/4 cup pine nuts, toasted
Preparation
Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute. Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt.
Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes.
Stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.
