Farro is known as "Khapli" in India. It's an ancient grain that dates back to the Indus Valley Civilization.
What is farro?
- Farro is a type of wheat that's high in protein and fiber.
· · It has a chewy texture and nutty flavor.
· · Farro is popular in Europe and the Middle East.
· · It's also used to make the national dishes of Lebanon, Lybia, and other Middle Eastern countries.
Farro contains more carbohydrates than quinoa, but it also has more calcium. Both are nutritious choices, but of the two, farro provides more vitamins and nutrients. However, unlike farro, quinoa is gluten free .
What can I use instead of farro? The best substitute for farro is pearl barley or freekeh/ green wheat.
Crème Fraîche Notes
Crème fraîche is basically a French version of sour cream. It’s a thick, cultured cream that offers lovely, rich flavor and a light tang.
You can use crème fraîche in recipes that call for sour cream or heavy cream, whether savory or sweet. It’s a great addition to soups because, unlike sour cream, it won’t curdle at high temperatures.
Crème fraîche is available at well-stocked grocery stores near the cheese. Vermont Creamery is the most common brand available. If you can’t find it, try my tahini option in the recipe notes, or you could likely substitute labneh, sour cream or even Greek yogurt.
Ingredients
Farro and chickpeas
1 cup dried farro, rinsed
1 tsp extra virgin olive oil
1 tsp lemon juice
1 clove garlic, pressed or minced
½ tsp salt
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Roasted carrots
1 pound slender heirloom carrots, scrubbed clean and patted dry ( no need to peel carrots, when they're fresh and without any black/ brown spots)
1 tbsp extra virgin olive oil
¼ tsp ground cumin
Salt and pepper to taste
Spiced pepitas
3 tbsp pepitas (green pumpkin seeds)
½ tsp extra virgin olive oil
Pinch of cumin
Pinch of chili powder
Pinch of salt
Herbed crème fraîche
⅓ cup crème fraîche
1 tbsp chopped fresh parsley or Coriander leaves
2 tsp water
Salt and pepper, to taste
Garnish
1 more tbsp chopped fresh parsley
Instructions
To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes).
Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
To roast the carrots:
Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the top of their stems. Roasting time will depend entirely on the size of your carrots. I removed some of the more slender carrots at 20 minutes and checked them at 5 minute intervals thereafter, removing the carrots as they were done.
To toast the pepitas:
In a small skillet over medium heat, warm ½ teaspoon olive oil until shimmering. Add the pepitas and generous pinches of cumin, chili powder and salt. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.
To make the herbed crème fraîche, combine the crème fraîche, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
To assemble the dish, pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and one tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature (it’s good either way!).
Notes
Make it gluten free: Substitute brown rice and/or wild rice for the farro, adjusting the cooking method/time accordingly.
Make it dairy free/vegan: Lemony tahini sauce with parsley is great here, too. Mix together ⅓ cup tahini, 2 tablespoons chopped parsley and 2 tablespoons lemon juice, then thin it out with 3 to 4 tablespoons water. Season to taste with salt, pepper and additional lemon juice.
