Farro and Beluga Lentil Pilaf with Ginger and Cilantro

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network