Farro and Beluga Lentil Pilaf with Ginger and Cilantro

Farro and Beluga Lentil Pilaf with Ginger and Cilantro
Photo by Scott Phillips


  • 2 dried chiles de árbol, broken, seeds and stems discarded
  • 2 Tbs. balsamic vinegar
  • 1 cup finely chopped shallots
  • 1 dried bay leaf
  • Sea salt
  • 1-½ Tbs. unseasoned rice vinegar
  • 1-½ cups pearled or semi-pearled farro, rinsed
  • + 10 more ingredients
    • 2-½ cups vegetable broth, preferably homemade
    • ¾ cup grated carrots (use the large holes of a box grater)
    • 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
    • 1 Tbs. granulated sugar
    • 1 Tbs. minced fresh ginger
    • 2 medium red onions, quartered and thinly sliced
    • 1 cup thinly sliced scallions
    • ½ cup chopped fresh cilantro
    • ¼ cup extra-virgin olive oil; more for garnish
    • ¾ cup dried beluga lentils, picked over and rinsed

Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots, chiles, bay leaf, and 1/4 tsp. salt; cook, stirring often, until the shallots begin to color, 5 to 6 minutes. Add the farro and thyme and continue to cook, stirring, until the farro smells nutty an...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network