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Author Notes: I had the pleasure of meeting Shira and Janna, the lovely founders of GRAIN, at the EAT! Vancouver Festival. Their products have been on my radar for awhile but I hadn’t yet had the chance to try them out. I really enjoyed chatting with them and getting to know more about their amazing company and couldn’t wait to get in the kitchen with their grains and legumes.
It’s been a long time since I’ve cooked with farro and I couldn’t be happier to have rediscovered it. If you’ve never tried farro before you need to get on it. Farro is an ancient strain of wheat in it’s most unprocessed form. It is so hearty and flavorful, I can’t really do it justice trying to explain it so you’re just going to have to try it for yourself!
cup GRAIN farro
cup GRAIN lentils
cup feta cheese
cup pitted, sundried black olives
cups baby spinach
cup sundried tomatoes, chopped
cup extra virgin olive oil
juice of 1 lemon
salt and pepper to taste
- Place water and farro in a medium-sized pot and bring to a boil. Once boiling, lower heat to bring it to a simmer and cook, covered, until beginning to get tender, about 45 minutes.
- Meanwhile, in another medium-sized pot, add lentils with 3 cups of water. Bring to a boil and then reduce to a simmer until tender with a slight bite, about 45 minutes.
- Once the farro and lentils are done cooking, drain any remaining water.
- Divide the spinach between 4 bowls, followed by the farro, lentils and remaining ingredients. Finish each bowl off with a drizzle of olive oil, squeeze of lemon and salt and pepper to taste. Toss ingredients lightly to blend all the flavors.