Like many whole grain side dishes, this spiced farro plays a solid supporting role to any main its paired with.
- 1 1/2 cups semi-pearled farro
- 1/4 pound haricot verts (slim green beans), cut into 1-inch lengths (about 1 cup)
- 1 cup olive oil
- 5 shallots—2 thinly sliced, 3finely chopped
- 1 cup all-purpose flour
- Kosher salt
- 1/2 pound carrots, small dice
- 4 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/3 cup finely chopped fresh Italian parsley
- 2 tablespoons red wine vinegar
- Zest and juice from 1 lemon (about 1 tablespoon)
- 1 cup toasted walnuts, coarsely chopped (about 4 ounces)
- Freshly ground black pepper
- Bring a medium pot of heavily salted water to a boil over high heat, stir in the farro, decrease heat to medium and simmer until the farro is al dente, about 20 minutes. Add the haricot verts and allow to cook until bright green, about 1 minute. Drain and spread farro and haricot verts on a baking sheet to cool.
- Meanwhile, heat the olive oil in a small saucepan over high heat. In a bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour.
- Once the oil is hot -- you can test it by dropping one shallot ring in and seeing if small bubbles form on the edges --add the shallots, lower heat to medium-high, and fry, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.
- Pour off and reserve (in a heatproof container) all but 1 tablespoon of the oil from the saucepan, return pan to the stove over medium-high heat. Add the remaining chopped shallots, season with salt, and cook, stirring occasionally, until translucent, about 2 minutes. Add carrots and cook until softened, about 3 minutes.
- Add 1 teaspoon of the reserved shallot oil, stir in the garlic, cumin, and cinnamon and cook until fragrant. Add half of the parsley and fry briefly, about 30 seconds. Remove pan from heat.
- Combine farro, haricot verts, carrot mixture, vinegar, lemon juice, 3/4 cup of the walnuts, and 3 tablespoons of the reserved shallot oil in a large bowl. Season with salt and pepper and stir to mix thoroughly.
- Mix together fried shallots, remaining walnuts, remaining (unfried) parsley, and lemon zest, sprinkle over the top of the farro and serve as a side dish.