Warm Winter Farro Salad

• 1/4 cup extra-virgin olive oil
• 1 each small onion, small carrot and celery rib, diced
• 1 small rosemary sprig
• 2/3 cup farro (4 ounces)
• 2 cups chicken stock or low-sodium broth
• 2 cups water
• Salt
• 1 pound broccoli rabe, thick stems trimmed
• 1 tablespoon unsalted butter
• 4 scallions, thinly sliced
• 1 shallot, minced
• Freshly ground pepper
• 1 1/2 teaspoons sherry vinegar
• 1/4 cup red grapes, halved
• 1 tablespoon chopped pecans

1. In a large saucepan, heat 2 tablespoons of the oil.
2. Add the onion, carrot, celery and rosemary; cook over high heat, stirring, until just softened.
3. Add the farro and cook, stirring for 1 minute.
4. Add the stock, water and a pinch of salt; bring to a boil.
5. Cook over moderately high heat, stirring occasionally, until the farro is tender, 15 minutes.
6. Drain the farro, reserving 1/4 cup of the cooking liquid.
7. Discard the rosemary sprig.
8. Meanwhile, pour 1 inch of water into a large skillet and bring to a boil.
9. Add the broccoli rabe and cook over high heat until just wilted.
10. Drain the broccoli rabe well, then coarsely chop.
11. In the skillet, melt the butter in the remaining 2 tablespoons of oil.
12. Add the scallions, shallot and broccoli rabe.
13. Season with salt and pepper; cook over moderately high heat until tender, 2 to 3 minutes.
14. Add the farro and its reserved liquid; cook, stirring until heated through.
15. Stir in the vinegar, grapes and pecans.
16. Season with salt and pepper, transfer to a bowl and serve.

extravirgin olive oil, onion, rosemary, chicken, water, salt, broccoli rabe, unsalted butter, scallions, shallot, freshly ground pepper, sherry vinegar, red grapes, pecans

Taken from www.foodandwine.com/recipes/warm-winter-farro-salad (may not work)