Farro and Beluga Lentil Pilaf with Ginger and Cilantro

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


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


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