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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

¼

 cup extra-virgin olive oil more for garnish  

1

 cu shallots finely chopped

2

   dried chiles de árbol broken, seeded and stemmed

1

   bay leaf dried

 

   sea salt  

1 ½

 cups pearled or semi-pearled farro rinsed

2

 tsp thyme leaves fresh (or 1 tsp. dried)  

2 ½

cups vegetable broth preferably homemade

¾

 cups dried beluga lentils picked over and rinsed

2

 medium red onions quartered & thinly sliced

2

 tbsp balsamic vinegar  

1

 cup scallions thinly sliced white & green parts

¾

 cup carrots grated use large holes on a box grater

½

 cup fresh cilantro chopped

1 ½

 tbsp unseasoned rice vinegar  

1

 tbsp fresh ginger minced

1

 tbsp granulated sugar  

 

    

 

 

    

 

 

      

 

      

 

      

 

      

 

    

 

 

    

 

 

      

 

      

 

 

    

Recipe Instructions:

  1. Heat 2 Tbsp. of olive oil in 12-inch nonstick skillet over medium-high heat. Add shallots, chilies, bay leaf and 1/4 tsp. salt; cook often stirring until the farro smells nutty and makes a crackling sound, about 3 minutes more.
  2. Add the vegetable broth and 2 cups water and bring to a boil. Reduce heat to maintain a simmer, cover, and cook for 5 minutes.
  3. Stir in the lentils, cover and cook undisturbed until the farro is tender but chewy, the lentils are tender but firm, and nearly all of the liquid is absorbed 25 to 30 minutes.
  4. Remove the skillet from the heat and let the pilaf stand, covered for at least 5 minutes.
  5. Discard the bay leaf.
  6. While pilaf is cooking, heat the remaining 2 Tbsp. olive oil in a 12-inch skillet over medium-high heat.
  7. Add the onions and ½ tsp salt and cook, stirring frequently until limp and deeply browned in spots, about 10 minutes.
  8. Add the balsamic vinegar, toss quickly until the onions are evenly coated and then reduce the heat to low, cover and let the onions steam for about 5 minutes.
  9. In a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar and ¼ tsp salt.
  10.  Let sit for 5 minutes to let the flavors meld.
  11. Stir the onions and about three quarter of the carrot mixture into the pilaf, season to taste with salt.
  12. Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture and serve.

Recipe Notes :

Chewy farro & earthy lentils get a bright flavor boost from fresh ginger, cilantro and rice vinegar in this vegetarian dish.

Recipe Serving #:

10 to 12 as side dish

Etiquettes

Faro