One thing I love about working in the Jewish community is the opportunity to shmooze. At any gathering we will chitchat till the nosh runs out. As a constant seeker of new recipes, one of my favorite conversational paths is soliciting culinary discoveries. Big thanks to Janet B., a regular at the JCCSF (where I work), for reporting back on the success of recipes she tries from the pages of J., and for sharing the following recipe, one of her own family favorites sourced from the San Francisco Chronicle in 2010.
I love cooking with grains because they’re so easy to stockpile in the cupboard. Add some liquid and seasoning and you can eat like a queen. All of the ingredients in the recipes below have a long expiration date, helping to carry you through a busy week when grocery shopping falls by the wayside. The only thing that may wilt is the arugula, which can be subbed out for kale, parsley, endive or radicchio.
Farro and Lentil Salad with Arugula and Feta
Serves 4-6
Recipe by Lynne Char Bennett
1⁄2 cup wild rice
kosher salt as needed
3⁄4 cup farro
3⁄4 cup French green lentils
1⁄4 cup balsamic vinegar, or to taste
1⁄4 cup extra-virgin olive oil, or to taste
freshly ground black pepper
1⁄2 cup red onion, finely chopped
3 Tbs. capers
2 cups chopped baby arugula
lemon juice, as needed
3-4 oz. feta cheese, crumbled
chopped parsley to garnish
Cook the wild rice at a hard simmer in plenty of well-salted water, stirring occasionally, until done but still toothsome, about 20-25 minutes. Drain well. Cook the farro and lentils together in a separate pot in well-salted boiling water to cover until lentils are cooked through but not mushy and farro still has some chew, about 15-20 minutes. Drain.
Meanwhile, make the vinaigrette: Whisk together vinegar and olive oil with salt and pepper to taste.
In a large bowl, combine the cooked wild rice, farro and lentils. Add onion, capers and the vinaigrette. Allow flavors to meld for at least 15 minutes. The salad can be made a day ahead up to this point. Bring to room temperature before continuing with the recipe.
Just before serving, fold in the arugula. Taste, then add more vinegar and oil as desired. Brighten with a squeeze of lemon juice, if needed. Fold in cheese and season to taste with salt and pepper. Garnish with parsley. Serve warm or at room temperature.
Slow Cooker Garbanzo Bean and Lentil Soup
Serves 10-12
3 Tbs. olive oil, divided
1 cup carrots, diced
1 cup celery, diced
1 cup fennel bulb, diced
1½ cups yellow onion, diced
1 Tbs. garlic, minced
2 tsp. ground cumin
2 (15-oz.) cans garbanzo beans, drained and rinsed
1 Tbs. garam masala spice mix
2 cups red lentils
2 (15-oz.) cans diced tomatoes
2 qts. vegetable broth
3-4 Tbs. fresh-squeezed lime juice
1 tsp. brown sugar
2-3 tsp. kosher salt to taste
plenty of freshly ground black pepper
In a large skillet or wok, heat 2 Tbs. olive oil till hot but not smoking. Add carrots, celery, fennel and onion. Sauté 5-7 minutes until onion is soft. Add garlic and cumin. Sauté until fragrant. Transfer to large slow cooker. In the same skillet, add remaining 1 Tbs. olive oil. Sauté garbanzo beans 2-3 minutes. Add garam masala and sauté, stirring constantly, another 3 minutes over medium-low heat. Transfer garbanzo beans to slow cooker. Add lentils, tomatoes and broth. Slow cook on low for 6-8 hours or on high for 4-6 hours. Season with lime juice, brown sugar, salt and pepper.
Josie A.G. Shapiro is the co-author of “The Lazy Gourmet.” Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.