Farro and Leek Pilaf

This is a tasty whole grain dish, adapted from a Marcella Hazan leek and chickpea saute. We’ve had it as a one-dish weeknight meal, good all by itself with a glass of wine, but it would make a good side dish to soup, salad, fish… Should work with barley, instead—try it and let me know!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Boil farro in a large pot of salted water until tender, about 20 minute.
  • While farro is cooking, remove roots and dark green portion of leeks. Cut remainder in half lengthwise and wash segments. Cut into 1 inch lengths, then lengthwise into ¼ inch slivers.
  • Slice bacon into ½ inch pieces and saute over medium heat in a large saucepan until most of the fat is rendered. Remove all but 1 T. of fat and add 3 T. olive oil and leeks.
  • Cook leeks and bacon over medium heat, covered, stirring occasionally, until leeks are tender. Add chickpeas and heat briefly.
  • When farro is done, drain and add to leek mixture. Toss to mix, with salt and pepper to taste.
  • Serve with grated cheese, if you like.
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@sazz6923
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@sazz6923
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"This is a tasty whole grain dish, adapted from a Marcella Hazan leek and chickpea saute. We’ve had it as a one-dish weeknight meal, good all by itself with a glass of wine, but it would make a good side dish to soup, salad, fish… Should work with barley, instead—try it and let me know!"
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  1. sazz6923
    This is a tasty whole grain dish, adapted from a Marcella Hazan leek and chickpea saute. We’ve had it as a one-dish weeknight meal, good all by itself with a glass of wine, but it would make a good side dish to soup, salad, fish… Should work with barley, instead—try it and let me know!
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