You guys! I got accepted to take part of Recipe Redux after being on the waitlist for nearly a year! I had actually forgotten I even applied for it when I got the e-mail about it, but I’m really excited about it and to be a part of a group of incredible bloggers.
This month’s theme: A New Ingredient for the New Year
My new ingredient is farro! What is farro you ask. Farro is a type of hulled wheat, it’s high in fibre, it’s a source of iron and protein, and it’s a complex carb so it’ll keep you full longer and your energy levels stable! It also has a bit of a nutty taste and a chewy texture (think fat brown rice).
At first, my ingredient was taro. I bought some from the store and had a really exciting plan for them. But it just wasn’t working out at all. I tried so hard to salvage it because I hate wasting food, but instead of ice cream I had a weird pasty grainy mess that was frozen solid.
So farro to the rescue! Let’s break down this sweet and spicy harissa farro, shall we? Farro and green lentils are cooked together with some harissa and while those are doing their thing carrots get roasted. Once those are cooked in goes the chopped medjool dates for some sweetness, a handful of coconut flakes for a sweet nuttiness, and a little more harissa for some extra spice.
The dates, carrot, and coconut help balance the spice so it’s the kind of spicy that’s mellow and slowly builds up – not burn your face off spicy. I enjoyed mine wrapped in romaine lettuce, it just goes so well with the crisp cooling lettuce. I also think it’d be pretty great on top of a baked sweet potato, but really what isn’t good on sweet potato?
This sweet and spicy harissa farro is great if you like to prep food in advance to have to enjoy throughout the week. It’s good hot or cold and gets better with time.
Enjoy it as a side or a full meal! It’s packed with protein, fiber, carbs, and a little fat from the coconut making it perfectly balanced meal.
If you give it a try, let me know! Tag me on Insta, FB, Twitter, or Snap me (user is leahmold)! Or just comment below.
- 1 cup farro
- ⅓ cup green lentils
- 3½ cups water
- 3 tbsp harissa*, divided
- ½ tbsp Bragg's Liquid Aminos
- 3 medium carrots, chopped
- 2 medjool dates, pitted and chopped
- handful of coconut flakes
- Place farro, lentils, water, and 2 cups of harissa in a large pot over high heat.
- Bring to a boil, then lower the heat to low-med, and cook covered for 30 minutes. Or until farro is soft.
- Meanwhile, heat oven to 400F. Place carrots on a baking tray and bake for 15-20 minutes, flipping halfway through. They should be soft and browned on the edges.
- If there is leftover water in the pot of farro, drain it out.
- Add the farro lentil mixture to a large mixing bowl. Add in the tbsp of harissa along with the Braggs and mix it in.
- Stir in the carrots, dates, and coconut.
- Serve in romain lettuce, in a bowl, or as a side.
*Note: The harissa I use is Mina Harissa