Farro a la Ottolenghi, sort of

July 26, 2014

July 26, 2014. Nothing out of the cookbook, Jerusalem, doesn’t tempt this shiksa. There was no barley in my larder, but Trader Joe’s instant farro made a great substitute. Start by toasting 1/2 cup dry farro in a heavy gauge saucepan until it is fragrant, then add boiling water and a little salt and cook for 12 minutes. Drain and set into a serving bowl. While it’s been cooking, use a mortar and pestle to grind 1 tbsp sesame seeds, 1 tsp toasted coriander seed,  1 tsp sumacand 1 tsp dry oreganoCombine the cooked farro, sesame seed mixture, 1 tbsp olive oil2 tbsp well-toasted pine nuts, and 60 grams (2 oz) flat-leaf parlsey which has been coarsely chopped. Season with salt and pepper and top with 60 grams (2 oz) chopped feta cheese.

No comments yet.

By submitting a comment you grant Kitchen in Surgency a perpetual license to reproduce your words and name/web site in attribution. Your email will never be shared.