- 3 tablespoons olive oil, divided
- ½ small onion, minced
- 3 garlic cloves, 1 minced and 2 smashed, divided
- 1 cup farro, rinsed
- ¾ cup orange carrot juice
- 2¼ cups water, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 4 (8 ounces) multicolored carrots—rinsed, scrubbed and thinly sliced on a bias
- ½ tablespoon honey
- 1 bunch (1 pound) Swiss chard, stems roughly chopped and reserved, center ribs removed
- 1 pinch crushed red pepper flakes
- Parsley pluches, for garnish
1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions and minced garlic, and sweat until fragrant, 2 minutes. Add the farro and toast for 1 minute. Next add the carrot juice and 2 cups of water, and season with salt and pepper. Bring the farro to a boil, then reduce to a simmer and cook until it’s tender, 25 to 30 minutes.
2. While the farro is cooking, glaze the carrots: In a medium sauté pan, heat the butter and 1 tablespoon of olive oil over medium heat. Add 1 smashed garlic clove, carrots, the remaining ¼ cup of water, and honey and bring to a simmer. Cook until the the carrots are tender but not soft, and all of the water has evaporated, 6 to 7 minutes. Reserve for later.
3. In a medium sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the remaining smashed garlic clove and chard stems, and cook until fragrant, 1 minute. Add the chard leaves and crushed red pepper flakes, and cook until the leaves are wilted, 5 minutes.
4. Reheat each pan so that the farro, carrots and Swiss chard are hot. Spoon the farro into bowls; top with the chard leaves, glazed carrots and chard stems; and garnish with parsley. Then serve.