Farro and Beluga Lentil Pilaf with Ginger and Cilantro

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


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

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