Side Dish: United States – Citrus-Juniper Farro Pilaf with Toasted Hazelnuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (170 g) pearled farro, rinsed
2 1 / 2 cups (600 ml) low-sodium beef or vegetable stock
1 small shallot, finely chopped
6 juniper berries, lightly crushed
1 bay leaf
1 tsp (5 ml) finely grated orange zest
1 tbsp (15 ml) fresh orange juice
1 tsp (5 ml) fresh thyme leaves (optional)
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) unsalted butter (optional)
1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped
2 tbsp (30 ml) chopped flat-leaf parsley
1 tsp (5 ml) sherry vinegar (optional)
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

1 cup (170 g) pearled farro, rinsed
2 1 / 2 cups (600 ml) low-sodium beef or vegetable stock
1 small shallot, finely chopped
6 juniper berries, lightly crushed
1 bay leaf
1 tsp finely grated orange zest
1 tbsp fresh orange juice
1 tsp fresh thyme leaves (optional)
2 tbsp extra-virgin olive oil, divided
1 tbsp unsalted butter (optional)
1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped
2 tbsp chopped flat-leaf parsley
1 tsp sherry vinegar (optional)
Kosher salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast hazelnuts if needed: bake at 350°F for 8–10 minutes, then rub off skins in a towel and chop coarsely.
Warm 1 tablespoon (15 ml) olive oil in a medium saucepan over medium heat. Add shallot and crushed juniper with a pinch of salt; cook 2–3 minutes until translucent.
Stir in farro and toast 1 minute. Add stock, bay leaf, orange zest, and thyme. Bring to a boil, then reduce to a gentle simmer, cover, and cook 20–25 minutes until farro is tender and most liquid is absorbed (add a splash of water if needed).
Remove from heat. Discard bay leaf and any large zest pieces. Stir in remaining 1 tablespoon (15 ml) olive oil, butter (if using), orange juice, and sherry vinegar (if using).
Fold in hazelnuts and parsley; season generously with salt and pepper. Fluff and serve warm alongside the venison and mushrooms.

Toast hazelnuts if needed: bake at 350°F for 8–10 minutes, then rub off skins in a towel and chop coarsely.
Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add shallot and crushed juniper with a pinch of salt; cook 2–3 minutes until translucent.
Stir in farro and toast 1 minute. Add stock, bay leaf, orange zest, and thyme. Bring to a boil, then reduce to a gentle simmer, cover, and cook 20–25 minutes until farro is tender and most liquid is absorbed (add a splash of water if needed).
Remove from heat. Discard bay leaf and any large zest pieces. Stir in remaining 1 tablespoon olive oil, butter (if using), orange juice, and sherry vinegar (if using).
Fold in hazelnuts and parsley; season generously with salt and pepper. Fluff and serve warm alongside the venison and mushrooms.