Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Roasted Beet Farrotto
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- #39729
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 bunch beets, scrubbed
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 1/2 cup farro -- rinsed and drained
2 tablespoons pomegranate molasses, or saba, unfermented boiled-down grape must, sold in specialty food shops
1/2 cup brown chicken stock -- or half chicken, half beef stock
parmigiano-reggiano -- for grating
directions
Heat oven to 400 degrees. Trim tops off beets, drizzle with oil, and season with salt and pepper. Wrap in heavy-duty aluminum foil and roast until tender, about 45 minutes. Cool.
Bring 3 quarts of salted water to a boil. Add farro and cook until just tender, about 20 minutes.
While farro cooks, peel beets, cut in two and slice in half-moons 1/4-inch thick. Place in a bowl and toss with pomegranate molasses or saba.
Drain farro, and place in a skillet with stock. Add sliced beets, and toss over high heat until most of the stock is absorbed and farro is tender, about 5 minutes. Season to taste with salt and pepper and serve, topped with grated cheese.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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