Tu B'Shvat Stuffing | The Jewish Week | Food & Wine

My mom spend four decades in her kibbutz’s communal kitchen, cooking daily for 700 people. Roasted chicken stuffed with rice and dried fruit was her signature dish at the kibbutz’s holiday meals. In keeping with the Tu B’Shvat tradition of eating wheat, I replaced the rice with farro. I like to cook the stuffing alongside the chicken. My mom would prefer that you use cooked white rice instead of wheat and cook it inside the chicken. (To check doneness, insert a thermometer to the center of the stuffing to make sure it's 165° F.)

Tu B'Shvat Stuffing

Tu B'Shvat Stuffing

Makes 2-4 servings

15 min

1 hr

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Pearled farro works best as stuffing, but wheat or barley are more traditional. If using wheat or barley soak them for 45 minutes in lightly salted water for 45 minutes or so.

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2 tablespoons olive oil

2 cup, wheat berries or barley farro

1/2 cup minced onion

A few sprigs of thyme

2 cups vegetable broth

  1. Heat 2 tablespoons olive oil in a saucepan. Add the grains and cook, stirring occasionally, until all the grains are coated.
  2. Stir in the onion and thyme and cook until the onion wilts.
  3. Add the broth and bring to a boil. Lower the heat and simmer the grains until cooked through but still al dente.
  4. Cooking time depends on the grain’s freshness. Let rest, covered, for 5 minutes. Uncover, then stir in the olive oil and vinegar. Taste and correct seasoning.