Farro, Orange, and Pine Nut Dressing

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 shallots, finely chopped (about 1/2 cup)
• 2 celery stalks, finely chopped
• 1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 tablespoon plus 1 teaspoon finely chopped fresh sage
• 2 teaspoons fennel seeds, coarsely chopped
• 1 dried chile, crumbled
• 2 cups farro
• 3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
• 1/2 cup dry white wine
• Coarse salt and freshly ground pepper
• 2 navel oranges, peel and pith removed, flesh cut into segments
• 1/4 cup pine nuts, toasted

1. Melt butter with the oil in a medium saucepan over medium heat.
2. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes.
3. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute.
4. Stir in farro, stock, and wine, and bring to a boil.
5. Season with 1 teaspoon salt.
6. Reduce heat to low; cover, and cook until farro is tender and has absorbed the liquid, about 30 minutes.
7. When ready to serve, stir in orange segments, pine nuts, and remaining 1/4 cup parsley.
8. Season with salt and pepper.

unsalted butter, extravirgin olive oil, shallots, celery stalks, parsley, fresh sage, fennel seeds, chile, farro, turkey, white wine, salt, oranges, pine nuts

Taken from www.epicurious.com/recipes/food/views/farro-orange-and-pine-nut-dressing-392852 (may not work)