The aromatic, nutty grain contrasts well with the crunchiness of the beans and the sweetness of the currants.
*Notes: Farro is available at Balducci's and online. Spelt is available at some Whole Foods Market stores and most health food stores, including Bethesda Co-op, Healthway Natural Foods, My Organic Market and Takoma Park Silver Spring Co-op. Pomegranate molasses is available at many Middle Eastern specialty markets and some major supermarkets.
- 2 cups farro, cooked, drained and cooled (may substitute a whole grain such as spelt)*
- 1/4 cup each green beans (or english peas) and wax beans, cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 2 large cloves garlic, sliced
- 2 tablespoons minced shallots
- 1 1/2 tablespoons pomegranate molasses *
- 2 tablespoons pine nuts, toasted*
- 1 tablespoon currants, soaked in warm water for 20 minutes and drained
- Freshly ground black pepper
Cook the farro according to package directions, drain and cool. Set aside.
Have ready a medium bowl with ice water. In a medium saucepan over high heat, bring salted water to a boil. Add the beans (and/or peas) and cook until tender but toothsome, about 1 minute. Transfer with a slotted spoon to the ice bath to cool. Drain and set aside.
In a large saute pan over medium heat, heat the oil for 30 seconds. Add the garlic and shallots and cook for about 1 minute, taking care not to let them brown. Add the cooked farro and the molasses and stir to combine. Add the beans and cook just to warm them through, then add the pine nuts and currants. Season with salt and pepper to taste. Serve warm.
Adapted from chef Johnny Monis of Komi.
Tested by Leigh Lambert.
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