(Recipe adapted from Flavors of the Sun by Christine Sahadi Whelan)

Don’t even think about skipping the first step of this recipe. The toasted farro is what sets this dish apart from all other grain dishes. Do pay attention, however, when toasting the farro. It can go from perfectly toasted to burned in a matter of seconds!

Ingredients:

3 tbsp. extra virgin olive oil, divided

1 c. pearled farro

                 (bulk or grain aisle section Whole Foods)

2 ½ c. vegetable broth or water

1 tsp. fine sea salt

¼ tsp. ground white pepper

1/8 tsp. cayenne pepper (optional)

½ c. dried apricots, cut into thin strips

½ c. golden raisins

1/3 c. finely minced red onion

½ c. chopped fresh cilantro

3 tbsp. pomegranate molasses

                 (available at Whole Foods and most ethnic grocery’s)

2-4 tbsp. fresh pomegranate arils (seeds)

DIRECTIONS:

1.     Heat 1 tbsp. olive oil in a medium saucepan over medium heat. Add farro and toast, stirring frequently, until aromatic and golden brown.  Add salt, white pepper, and cayenne (if using) and stir. Add broth or water, stir, and bring mixture to a boil. Cover saucepan and simmer for 25-35 minutes, or until farro is just getting tender (avoid letting it get mushy). If farro is tender before all the liquid has been absorbed, drain excess liquid by putting the farro in a colander.

2.     Transfer farro to a large bowl and add apricot strips, golden raisins, minced red onion, and cilantro; gently mix until everything is evenly combined. Drizzle pomegranate molasses and remaining 2 tbsp. olive oil over mixture. Gently fold into grain mixture. Before serving, garnish pilaf with pomegranate arils. (Pilaf can be enjoyed warm or at room temperature. It’s even good cold on day #2!)

Makes 6-8 side servings.