This Summer Cherry Herb Grain Bowl is a fresh, savory way to eat cherries in season. It’s packed with three bunches of herbs and is light and fragrant, perfect for summer. It’s inspired by a cherry recipe from the Honey & Co. at Home cookbook, but I made a few changes: I used farro instead of freekeh, and hazelnuts instead of pistachios. Next time I may add a little feta. When I ate leftovers at work, a colleague stopped by the room and exclaimed, “Wow, that smells amazing!”
Summer Cherry Herb Grain Bowl recipe
For the farro:
250 g / 1 2/3 cups dried farro
2 celery sticks
1 carrot, peeled and halved lengthwise
1 bay leaf
2 tablespoons olive oil
1 tsp salt
for the grain bowl:
juice and zest of 1 lemon
1 bunch parsley, leaves picked and roughly chopped
1 bunch tarragon, leaves picked and roughly chopped
1 bunch mint, leaves picked and roughly chopped
1/2 cup roasted hazelnuts, chopped
1/2 cups roasted almonds, chopped
2 cups cherries, pitted and quartered
1 teaspoon sea salt
3 tablespoons olive oil
Rinse the farro under cold water, then place in a large pan and cover with 4.5 cups fresh water. Add the celery, carrot, and bay leaf, and bring to a boil over high heat. Remove any foam that comes to the top and reduce the heat to medium. Add the olive oil and salt, and simmer for about 20 minutes, or until the farro is just al dente. The timing may vary.
Drain the farro and use tongs or chopsticks to remove the vegetables and bay leaf. When still hot, taste to see if you should add a little more olive oil and salt.
Transfer to a large serving bowl and allow to cool before mixing in all of the salad ingredients. Toss with a light hand to combine, and taste for seasoning again before serving.