Ingredients Grains Farro Toasted Farro with Greens and Tahini 3.0 (1,946) Add your rating & review 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 By Kevin Gillespie Kevin Gillespie Instagram Website Kevin Gillespie is a chef, restaurateur, cookbook author, speaker and cancer survivor.Expertise: cooking, restaurants, grilling, leadership.Award-winning chef Kevin Gillespie grew up in Locust Grove, Georgia and developed his love of cooking from his grandmother. He owns acclaimed Gunshow, Revival, and Slabtown restaurants in Atlanta, along with Gamechanger in the Mercedes-Benz Stadium and Ole Reliable in the Georgia-Pacific Center. He has published two cookbooks, Fire In My Belly and Pure Pork Awesomeness. He co-founded the Defend Southern Food Foundation to provide meals for hungry families near his restaurants. He was a 2022 finalist for the James Beard Foundation's Outstanding Restaurateur award and was a finalist and the fan favorite on Bravo's Top Chef season 6 and a finalist on Top Chef All-Stars.Kevin was named a 2015 and 2017 semifinalist and 2016 finalist for the James Beard Award for Best Chef: South and was a semifinalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine's People's Best New Chef, and named for Forbes' 30 Under 30. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 3/4 cup farro 1 tablespoon tahini 1 tablespoon extra-virgin olive oil 1 tablespoon vegetable oil 2 packed cups baby turnip greens or spinach, chopped 1/2 cup parsley leaves 2 tablespoons fresh lemon juice Salt Pomegranate molasses, for drizzling (optional) Directions 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. 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. Rate it Print