Farro a la Ottolenghi, sort ofJuly 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 sumac, and 1 tsp dry oregano. Combine the cooked farro, sesame seed mixture, 1 tbsp olive oil, 2 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.