And here I am, once again bringing you farro. Thank goodness I can’t physically see you rolling your pretty little eyes at me.
This reminds me of some interview I’d seen with Mariah Carey, where she addressed criticisms that her songs sound the same. Being the capital-d Diva that she is, girlfriend was just like, “Well, excuse me for having a style.” Boom!
I apologize. That interview is firmly lodged in my brain where Spanish verb conjugations ought to be… And it’s probably never leaving.
Anyway, predictable or not, the farro is here to stay! This bowl-of-goodness dinner, or lunch, was inspired by and adapted from David Lebovitz. I swapped his Israeli couscous with farro (because I was in the mood for something heartier) and the squash with carrots (because I’ve already done farro and squash and I hate it when I bore even myself).
The array of flavors is otherwise the same, and what an array! Cinnamon, fresh parsley, salty preserved lemons, crunchy, toasty pine nuts, sweet golden raisins. I also couldn’t resist adding some savory feta crumbles. You could certainly leave them out to make this a satisfying, interesting vegan dish.
So, thus far we have carrots for roasting, and onions for sauteeing a bit. Everything that is good starts with sauteed onions.
The preserved lemon just needs to have the pulp scooped out, be rinsed, and be sliced into thin strips. If you need a refresher on how to preserve lemons, here it is!
Assemble the rest of the team.
This farro is no ordinary farro… It has a secret. It was cooked with a cinnamon stick and smells divine!
Hot vegetables went and fogged up my camera lens… I like it better this way. It’s like a natural diffusion filter, and it looks like a heart. Happy photo accident!
Meanwhile, I’m going to eat the (still delicious) leftovers and seriously ponder mixing up my food blogging game a little bit. Maybe I will… Or maybe I’ll just keep on Mariah-ing.
Excuuuuuse meeeee for having a style.
Farro with Roasted Carrots and Preserved Lemons
(adapted from David Lebovitz)
1 cup farro
1 small cinnamon stick
6 medium carrots, peeled and cut into 1/2-inch coins
3 tablespoons olive oil, divided
1 large onion, peeled and minced
1/2 a preserved lemon
1/2 cup golden raisins
1/2 cup crumbled feta (omit for vegan version)
1/4 teaspoon ground cinnamon
1/2 chopped flat-leaf parsley
1/4 cup pine nuts, toasted
Combine farro with 3 cups of water, the cinnamon stick and a pinch of salt in a saucepan and bring to boil. Lower heat and simmer until most of the liquid is absorbed and farro is tender, 30-40 minutes. Semi-pearled farro will not take as long–keep an eye on it. It should have the texture of al dente pasta. Drain farro (don’t rinse), discard the cinnamon stick, and transfer to a large bowl.
While farro is cooking, preheat the oven to 4oo degrees. Drizzle the carrots with a tablespoon of the olive oil and toss with a pinch of salt. Spread evenly onto a baking sheet and roast for 20 minutes or so, until fork-tender.
Meanwhile, heat another tablespoon of the olive oil in a small saucepan and saute the onions over medium heat until tender and translucent. Set aside.
When the carrots and onions are done, toss them in with the farro.
Scrape the pulp out of the preserved lemon, rinse the rind thoroughly and slice into thin strips. Add to the bowl along with all of the other remaining ingredients, including the last tablespoon of olive oil. Taste and drizzle in more olive oil, if needed.
Serve warm or at room temperature. Serves 4 as a main, more as a side.