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Curried Farro

July 6, 2016

This is a easy flavorful recipe. The original called for spelt which is a wheat grain, but takes longer to cook and has a more al dente texture as a result. I used farro instead which is another wheat grain; a close cousin to spelt, but cooks quicker.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 3-4 servings
Taste: Good

INGREDIENTS:

1 cup farro
4 cups water
1 teaspoon kosher salt plus more for seasoning
2 tablespoons vegetable oil
1 1/2 teaspoons curry powder (such as Madras)
1 teaspoons yellow mustard seeds
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 large head of broccoli, trimmed
3 small carrots, peeled, cut into 1/4-inch dice
Freshly ground black pepper
1/4 cup apple cider vinegar
1/2 cup thinly sliced red onion (about 1/2 large onion)
1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/4 cup)
1.5 cups shredded cooked chicken
1 cups arugula
1 cups (packed) cilantro sprigs with tender stems plus more for garnish
1 tablespoons extra-virgin olive oil

PROCEDURE:

  1. Bring water and 1 tsp kosher salt in a medium pot to a boil.  Reduce heat to a medium-low and add farro.  Keep uncovered until tender and water is mostly absorbed, about 15-20 minutes.
  2. Drain any excess liquid and place in a large bowl.
  3. Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes.
  4. To the spice mixture stir in broccoli and carrots and season with salt and pepper. Cook, stirring often, until vegetables are crisp-tender, 5-6 minutes.
  5. Add vinegar to the pan and stir until evaporated, 1-2 minutes. Stir in onion and lemon.  Remove pan from heat and stir until onion is wilted, 1-2 minutes.
  6. Add vegetable mixture to bowl with farro. Season to taste with salt and pepper. Let cool.
  7. Add chicken, arugula, cilantro, and olive oil to farro mixture; toss to combine. Garnish with cilantro sprigs.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Source: http://www.epicurious.com/recipes/food/views/curried-spelt-salad-395916

 

 

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From → Main Dish

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