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Farro, black rice and red lentils

What is cooking but wonderful experimentation? Sometimes my favorite dishes result from having disparate ingredients left in my pantry that I throw together to form some sort of meal. It has resulted in utter disaster, but other times a favorite new dish is invented.

One day I decided to combine farro, black rice and red lentils and rice them with baharat spice, a middle eastern spice blend that includes pepper, cumin, coriander, cloves, cinnamon, cardamom, paprika, mace, and nutmeg. The black rice unexpectedly dyed everything, even the brilliant red lentils, a deep, inky purple-black. While monotone in color, the taste is sensational. I added roasted garlic cloves and feta cheese to mine, but it is equally good alongside fish, chicken, a fried egg- whatever you wish. 


3/4 cup farro
3/4 cup black rice
1/2 cup red lentils
1 tablespoon olive oil
2 teaspoons baharat spice
salt and pepper to taste
4 cups chicken stock
parsley, for garnish


In a large stock pot, add the chicken stock, farro, black rice, red lentils, olive oil, baharat spice and pinch of salt. Bring to a boil; reduce to a simmer and continue to simmer for 30 minutes, or until the farro, black rice and red lentils are well cooked. Taste and adjust for seasoning. Garnish with parsley. Serve as a side dish, or on it’s own with a fried egg, cheese, olives, roasted garlic or whatever you heart desires. Enjoy!


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