Herby Farro and Lentil Pilaf

I have always liked the nutty quality of whole grains. I like the way they pop in your mouth when you bite into each individual grain. I like how they take on the other flavors in a dish. I like how you can eat them with a simple vinaigrette stirred in, combine them with other ingredients to make patties, or add them to soups for some extra oomph. There are many different types of grains and infinite ways to prepare them.

I always make sure I have a good variety of grains on hand so when the creative bug bites, I have them nearby to play with. Farro is a long time favorite and pretty readily available. You can buy it from most any grocery store and is now available par-cooked, which cuts down the cooking time considerably.

After a Trader Joe’s trip I returned home with some par-cooked farro along with some other favorite finds.  Par-cooked, also known as quick-cooking, farro make cooking this dish super fast and easy.  There are lots of different herbs in this pilaf, which gives a lovely fresh flavor, but if you don’t like one of them, you can omit it and increase the others.  Keep it vegan or top with some feta for a vegetarian version. For a meat-centric meal, add grilled tuna steaks or thinly sliced grilled flank steak.

This pilaf will keep in the fridge for a couple of days, but don’t skimp on the oil in the dressing or the farro will lose its pleasantly chewing texture.

Herby Farro and Lentil Pilaf

Yield: 4 quarts

Pilaf

One 8.8oz bag of Trader Joe’s par cooked farro

Half a 1-pound brick of  Trader Joe’s cooked lentils

¾ cup raw walnut pieces

½ bunch mint

1 bunch basil

½ bunch dill

1 bunch parsley

4 green onions

Dressing

2 garlic cloves

2 lemons – for zest and juice

1 tsp dijon mustard

1 tsp kosher salt

½ cup extra virgin olive oil - the good stuff!

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1.     Cook farro according to package directions.  This should only take about 10 minutes.  When cooked, drain and spread out onto a sheet tray to cool to room temperature.  (Laying the farro out on a sheet tray exposes more surface area, allowing it to cool faster.)

2.     On a second sheet tray toast walnuts at 350F for 8-10 minutes, tossing midway.  When toasted cool on counter to room temperature.

3.     Measure out your lentils and place in a a large mixing bowl.

4.     While farro and walnuts cool, pick mint and basil leaves and coarsely chop.  Chop dill and parsley.  Add all herbs to the bowl.

5.     Slice green onions, both green and white parts, about ¼” thick and add to the bowl.

6.     In a separate medium-size mixing bowl grate garlic cloves using a microplane.  

7.     Zest the lemons and add to garlic.  Juice both lemons and add to bowl.  Stir to mix the juice, zest, and garlic.  (This is an important step because letting the garlic sit in the acid from the lemon juice takes the “bite” out of the garlic and makes it more palatable.)

8.     Add the dijon and salt.  Stir with a whisk to incorporate and dissolve the salt.

9.     Very slowly drizzle in the extra virgin olive oil while continuously whisking the dressing.  (Along with the mustard, this action will help emulsify the dressing.)

10.  Now add cooled farro and walnuts to the lentil and herb mixture.  Add the vinaigrette and toss to combine.  

11.  Serve at room temperature.