1/2 cup honey
1/4 cup sesame oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, chopped
2 large onions, chopped
One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
4 cups farro
7 cups chicken stock
1 cup 1/4-inch diced pancetta
2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
2 cups thawed frozen green peas
2 cups thinly sliced shallots
3 cloves garlic, finely minced
1/8 teaspoon cayenne pepper
Salt and pepper
For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples. You can cook the farro the night before you want to serve it. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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