Farro with Carrots and Shallot-Walnut Gremolata

DESCRIPTION

Like many whole grain side dishes, this spiced farro plays a solid supporting role to any main it’s paired with.

Total Time
1 Hr
Serves
10
Meal
Dinner Lunch
Course
Side

Total Time

Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hr

Nutrition

Calories
325 cal
Total Fat
16 g
Polyunsaturated Fat
7 g
Cholesterol
0 mg
Sodium
45 mg
Carbohydrates
44 g
Dietary Fiber
7 g
Protein
8 g

Ingredients

  • 1 1/2 cups farro, semi-pearled
  • 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, 3 finely chopped
  • 1 cup flour, all-purpose
  • Kosher salt
  • 1/2 pound carrots, small dice
  • 4 cloves garlic, minced
  • 1/4 teaspoon cumin, ground
  • 1/8 teaspoon cinnamon, ground
  • 1/3 cup Italian parsley, fresh, finely chopped
  • 2 tablespoons red wine vinegar
  • Zest and juice from 1 lemon (about 1 tablespoon)
  • 1 cup California walnuts, toasted, coarsely chopped (about 4 ounces)
  • Black pepper, freshly ground

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.