Toasted Farro w/ Greens & Tahini

Recipe printed from

Toasted Farro w/ Greens & Tahini
Adapted from Kevin Gillespie via Food & Wine; September 2010; serves 2-4

3/4 cup farro
1 T tahini
1 T extra-virgin olive oil
1 T canola oil
2 packed c spinach, roughly chopped
1/2 c parsley leaves
1/4 c fennel fronds
2 T fresh lemon juice
Pomegranate molasses, for drizzling

In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a small sheet pan or bowl. Refrigerate for about 30 minutes, until chilled.

In a small bowl, whisk 2 tablespoons of water with the tahini and olive oil.

In a skillet, heat the canola oil. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Add 1/4 cup of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley, fennel fronds, and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.