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Kevin Gillespie roasts cooked farro (a type of wheat) in a skillet to give the grain a sweet, toasty flavor and a pleasant chewiness.Kevin's Tip: Roasting cooked farro makes it taste almost like popcorn. More Delicious Ideas for Farro

Kevin Gillespie
September 2010

Gallery

© Lucy Schaeffer

Recipe Summary

active:
20 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a medium bowl. Refrigerate for about 30 minutes, until chilled.

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  • In a small bowl, whisk 2 tablespoons of water with the tahini and olive oil.

  • In a skillet, heat the vegetable oil. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Add 1/4 cup of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.

Notes

One Serving 159 cal, 17 gm carb, 9 gm fat, 1.4 gm sat fat, 4 gm protein, 3 gm fiber.

Suggested Pairing

Lively, refreshing Grüner Veltliner from Austria.

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