I think everyone knows we love our shrubs in cocktails! But we also cook with them a lot, adding a great balance of sweet and acidic to many dishes. Try one of our shrubs in this farro salad, inspired by a recipe from the book Six Seasons.
1 cup Farro 4 cups water 2 tbsp olive oil 2 garlics, peeked and smashed 1 Bay leaf Pinch crushed red pepper flakes Pinch of Salt 1/3 cup Big Cove Foods Lime Chili Coriander Shrub 2 cups peas, frozen 1/2 cup grated Parmesan 2 scallions, diced on an angle 4 slices prosciutto, slices into thin strips Handful of mint and parsley, torn small
In a large sauce pan with a lid, heat the olive oil on medium heat. Add the garlic cloves and allow to soften, about 1 minute.
Add the farro and toss to evenly coat the grains with oil. Cook until starting to brown a little and then add the water, bay leaf, salt and crushed red pepper flakes. Bring to a boil and lower to a simmer.
Cover and cook until farro is tender but not too soft or it will be mushy, somewhere between 15-30 minutes. Keep checking it and when you think its about a minute or 2 away from being done, add the frozen peas and cook those through.
Once you’ve got some tender farro, drain out water. Add the Lime Chili Coriander Shrub, Parmesan, scallions, prosciutto and herbs. Salt to taste and enjoy!