Farro with Chorizo, Radishes, Daikon Kimchi, and Fennel

SERVES 4

This is a variation on a dish I’ve been making for years. A nourishing meal that I can throw together quickly and serve to friends at the last minute.

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3 tablespoons fruity olive oil

1 shallot, minced

1 cup farro

3 cups water

1½ teaspoons kosher salt

1 cup shaved fennel bulb

2 tablespoons lemon juice

½ cup sliced radishes

1 teaspoon canola oil

½ cup uncased Mexican red chorizo sausage

½ head radicchio, leaves only

1 tablespoon unsalted butter

2 tablespoons grated Parmesan cheese

¼ cup daikon kimchi (recipe follows)

Heat 1 tablespoon of the olive oil and the minced shallot in a 2-quart pot over medium heat. Cook for 2 minutes, until the shallots and the oil are slightly golden in color. Rinse the farro in cold water until the water runs clear. Drain the farro and add it to the pot. Stir well until the farro is slightly toasted. Then add the water and 1 teaspoon of the salt. Cover and cook for 20 minutes, until the farro is al dente. Shut off the heat and let the farro rest in the uncovered pot.

Put the shaved fennel in a bowl and season with ½ teaspoon of salt, the lemon juice, and the remaining olive oil. Add the sliced radishes and toss well. Let the mixture sit at room temperature until it softens.

Heat the canola oil in a frying pan over medium heat. Add the chorizo and crumble it. Cook for 5 minutes. Add the radicchio and sear it alongside the chorizo.

Warm the farro, stirring in the butter and Parmesan. Divide the farro among four bowls, and spoon on the cooked chorizo and radicchio. Top off with the fennel and radish salad and a heaping spoonful of kimchi.