Active time: 15 minutes
Total time: 1 hour 15 minutes
Serves: 4–6 as a side dish with grilled chicken; serves 2–3 as a main dish
1 cup farro
20 fl oz (591 ml) wheat beer
2 bay leaves
1 clove garlic, peeled and smashed
1 tsp kosher salt
1½ Tbs (22 ml) fresh lemon juice
2 tsp fresh parsley, chopped
2 tsp honey
¼ cup (59 ml) olive oil
Pinch of salt
3–4 radishes, ends trimmed, sliced thinly
1 cup mixed color cherry tomatoes, sliced in half lengthwise
2 Tbs chives, minced
¼ cup pepitas, toasted and lightly salted
Preheat the oven to 375°F (190°C). Combine the farro, wheat beer, bay leaves, garlic, and salt in a deep ovenproof baking dish or Dutch oven. Cover tightly with foil. Place in the center of the oven. Bake until the beer is absorbed and the grains are tender, about 1 hour and 15 minutes. Remove from the oven, discard the bay leaves and garlic, and cool to room temperature.
For the vinaigrette, combine the lemon juice, parsley, and honey in a small mixing bowl. Slowly drizzle in the olive oil whisking continuously to make a light vinaigrette. Season to taste with salt and pepper.
Pour the vinaigrette over the cooked and cooled farro and stir to combine. Add the radishes, cherry tomatoes, and chives, and gently combine. Place the salad on a serving platter and sprinkle the pepitas on top.
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