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
Makes 2-4 servings
active: 15 min
total: 1 hr
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.