You can make the dressing through step 2 a day ahead; refrigerate in an airtight container. Just before serving, stir in oranges, pine nuts, and parsley.

　　

Ingredients

serves 10 to 12

　　1 tablespoon unsalted butter

　　1 tablespoon extra-virgin olive oil

　　2 shallots, finely chopped (about 1/2 cup)

　　2 celery stalks, finely chopped

　　1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley

　　1 tablespoon plus 1 teaspoon finely chopped fresh sage

　　2 teaspoons fennel seeds, coarsely chopped

　　1 dried chile, crumbled

　　2 cups farro

　　3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock

　　1/2 cup dry white wine

　　Coarse salt and freshly ground pepper

　　2 navel oranges, peel and pith removed, flesh cut into segments

　　1/4 cup pine nuts, toasted

　　

Step 1

Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute.

　　

Step 2

Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt. Reduce heat to low; cover, and cook until farro is tender and has absorbed the liquid, about 30 minutes.

　　

Step 3

When ready to serve, stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.