*Vegan
I’m obsessed with farro—to the point where I’ve begun referring to myself as “The Pharaoh of Farro.” At least in the kitchen, where I say all sorts of silly things. I think of it as rice, but with Metallica’s “Creeping Death” as its soundtrack. A little more substantial and maybe even … sinister? It can be used in place of any grain, but I really love it in salad. It works particularly well with citrus and sweet fruits, which you’ll find out shortly.
1 onion, cut into medium dice
¼ cup plus 2 tablespoons olive oil
1 cup farro
Kosher salt and ground black pepper
3 cups water
10 ounces spinach
3 plums, roughly chopped
2 vine-ripe tomatoes, sliced
2 cups cooked chickpeas
Seeds of 1 pomegranate (see here)
½ bulb roasted garlic (sliced in half, wrapped in foil and roasted at 350°F for 1 hour), squeezed
½ cup green olives
½ cup shelled pistachios
1 bunch fresh parsley leaves, chopped
¼ cup fresh lemon juice
1 tablespoon ground cumin
1. In a medium saucepan, sauté the onion with 2 tablespoons of the olive oil over medium-high heat until browned. Add the farro and a pinch of salt and pepper, and stir. Add the water and bring to a boil. Reduce the heat to medium, cover, and cook for 30 minutes. When the farro is done, drain it in a colander and run cold water over it to cool. Set aside in a large bowl.
2. In the same saucepan and working in batches, wilt the spinach over high heat, about 3 minutes. Add the spinach to the bowl of farro.
3. Add the plums, tomatoes, chickpeas, pomegranate seeds, garlic, olives, pistachios, and parsley to the farro and spinach.
4. Toss vigorously with the lemon, the remaining ¼ cup olive oil, and the cumin.
5. Taste for seasoning. Adjust the salt and pepper to your taste.
6. Refrigerate the salad for 30 minutes before serving.