Farro vegetable pilaf

Farro vegetable pilaf

From “The Pollan Family Table” by Corky, Lori, Dana and Tracy Pollan

Ingredients

1 ½ cups farro

4 cups water

1 teaspoon coarse salt

4 tablespoons olive oil, divided

½ cup chopped red onion

¾ cup finely chopped carrots

2 tablespoons balsamic vinegar

½ cup chopped red bell pepper

2 green onions, chopped

¼ cup chopped fresh chives

¼ cup chopped fresh parsley

Method

Combine farro, water and salt in a saucepan. Bring to a boil and simmer, covered for about 20 minutes or until tender but not soft, a sort of al dente for grains. Drain and transfer to a serving bowl.

Meanwhile, heat 2 tablespoons olive oil in a saute pan. Add onions and carrots and saute until onions are soft. Stir in remaining 2 tablespoons olive oil and balsamic vinegar. Stir into farro along with bell pepper, green onion, chives and parsley. Let set for at least 10 minutes to let flavors develop.

Rating: A very nice combination of flavors that really does get better as you allow it more time to settle in. Could work cold or as a picnic dish. Very hearty, and a nice change of pace from rice pilaf or quinoa.