Heat mellows the bite of radishes, turning them a little sweeter. This dish combines them with their own greens plus grains and a balsamic drizzle.
Make ahead: The farro can be cooked and refrigerated for up to 1 week or frozen for up to 3 months before use.
Storage: The finished dish can be refrigerated for up to 1 week or frozen for up to 3 months. Defrost and rewarm on the hob or microwave, or serve at room temperature.
Butter-braised radishes and radish greens with farro
Total time: 40 mins
Makes: 4 servings
200g farro, rinsed
450g radishes with greens
2 tbsp unsalted butter (may substitute vegan butter)
120ml vegetable stock
½ tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper
60ml (4 tbsp) balsamic vinegar
75g crumbled feta cheese
1 to 2 tbsp chopped fresh parsley leaves
Bring a large saucepan of salted water to the boil. Add the farro, reduce the heat to a simmer and cook until the farro is tender but still pleasantly chewy, about 30 minutes. Drain the farro, cover and keep warm over low heat.
While the farro is simmering, trim the greens from the radishes. Rinse the radishes, and wash and dry the greens. Coarsely chop the greens and cut the radishes in half.
In a large saute pan over medium-high heat, melt the butter. Add the radishes in a single layer, cut sides down, and cook, undisturbed, until the bottoms start to brown, 4 to 5 minutes. Stir, then add the broth, salt and pepper, and bring to a boil. Reduce the heat so the liquid is at a simmer, cover, and cook until the radishes are tender, 12 to 15 minutes.
Uncover, return the heat to medium-high, and stir in the radish greens. Cook until they wilt and the liquid reduces slightly, 2 to 3 minutes. Turn off the heat, add the farro and toss to combine.
Drizzle with the vinegar, sprinkle with the feta and parsley, and serve warm.
Nutrition information | calories: 300; total fat: 11g; saturated fat: 6g; cholesterol: 32mg; sodium: 557mg; carbohydrates: 42g; dietary fibre: 5g; sugar: 4g; protein: 9g.
Adapted from ‘The No-Waste Vegetable Cookbook’ by Linda Ly (Harvard Common Press, 2021).
© The Washington Post
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