The Aussie Gourmet: Jewel-Tone Farro

The Jewish Home | SEPTEMBER 30, 2022 In The K tchen Jewel-Tone Farro

Pareve / Yields 8 servings

By Naomi Nachman

This farro recipe takes its name from the ruby-like pomegranate seeds and the emerald parsley. It’s a stunning side dish for your Rosh Hashana table as it features two of the simanim leeks and pomegranate. You can also exchange the farro for rice or quinoa.

Ingredients

◦ 2 tablespoons canola oil ◦ 4 leeks, white and light green parts only, sliced ◦ 2 teaspoons salt, divided ◦ 2 cups cooked farro, prepared according to package directions ◦ 1 teaspoon turmeric ◦ ½ cup fresh parsley, chopped ◦ ½ cup pomegranate seeds

Preparation

1. In a medium fry pan over medium high heat, heat oil. Add leeks; sauté for 2 minutes, then add 1 teaspoon salt. Sauté for a few minutes, till leeks are soft.

2. Add cooked farro, turmeric, and remaining salt; sauté for a few minutes.

3. Remove from heat, add fresh parsley and pomegranate seeds; stir to combine.

Serve warm.