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Prep Time: 15 Minutes Cook Time: 33 Minutes |
Ready In: 48 Minutes Servings: 8 |
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No stuffing of grape leaves involved with this cheater's version of dolmas/dolmades. From the January 2011 issue of Sunset Magazine. Serve at room temperature in spring/summer and warm in the colder months. I added barberries/zareshk for flavor and color contrast. Note: because I added the barberries, the chili flakes were omitted. Ingredients:
1 cup cracked farro |
1/3 cup dried currant, soaked in hot water to soften, then drained (or half currants and half barberries) |
1/2 cup walnuts, toasted then coarsely chopped |
5 preserved grape leaves, patted dry then chopped |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh lemon juice |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh grated black pepper |
red chili pepper flakes (optional) |
Directions:
1. Pick over the farro for any debris then rinse well; drain.
2. Simmer farro in a medium saucepan with 3 cups of water (can use broth if you prefer-I used a salt-free vegetable broth), until tender approximately 25 minutes. Drain.
3. Toss the farro with the remaining ingredients.
4. Can be served warm or at room temperature. Read recipe intro.
5. Cooking time includes cooking the farro and toasting the walnuts.
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