Farro Pilaf
This is a vegan recipe.
I decided to make this recipe both because it's vegan and because I was very curious about cooking with farro. I'm sure I'd had the grain before, I certainly had heard the name, but had never actually cooked it.
As it turns out, farro, like other grains, comes in different varieties. The original recipe called for parboiled farro, which apparently is sold at Trader Joe's. I found mine at the supermarket under the brand Bob's Red Mill. This is pearled farro, which means the brand has been removed. This allows for relatively quick cooking and dispenses with the need of soaking overnight (as you must with whole grain farro), but of course removes much of the nutty flavor as well as nutrients.
While this farro was easy to work with, the resulting pilaf lacked flavor. It really needed something to make it better - Italian seasoning, perhaps, or a sauce.
Farro Pilaf
Ingredients
- 2/3 cup pearled farro
- 1 Tbsp olive oil
- 1 onion, chopped
- salt & pepper to taste
- 1 tomato, chopped
Directions
Bring salted water to a boil in a middle saucepan and add farro. Simmer, covered, for 15 minutes. Drain and reserve 1 cup of the cooking water.
Meanwhile, heat olive oil over medium heat in a saute pan. Add onion and cook for a couple of minutes. Season with salt and pepper. Stir in tomato and cook for 5 minutes, stirring occasionally. Add the farro and 1 cup of the reserved water. Turn heat to low and cook for another 15 minutes or until the farro is soft. Adjust seasonings and serve.
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Adapted from a recipe at The Iraqi Family Cookbook
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