I adapted this recipe from Fine Cooking. I have many friends and family doing the Daniel Fast, which is basically a 21 vegan fast, praying and growing closer to God. I ran up on this recipe and thought it would be delicious served cold over baby arugula. So for those of you on the DF, this might be good for you! Remember, the blogosphere is HUGE and some of the most delicious recipes I have seen online have all been vegan. Heidi Swanson’s blog is AMAZING.
Branch and out and try new things. Try steel cut oats instead of plain oatmeal. Try farro instead of brown rice. Explore the bulk sections of your local grocery and avoid pre-packaged grains that you can find in the bulk area. They are so much cheaper in bulk AND you cut down on unnecessary packaging.
1 tb chopped garlic
1 dried bay leaf
1 cup pearled or semi-pearled farro, rinsed
2-1/2 cups vegetable broth, preferably homemade
3/4 cup dried lentils, picked over and rinsed
1 red onion, diced
2 Tbs. balsamic vinegar
1/2 bunch green onions
3/4 cup grated carrots
1/2 cup chopped fresh cilantro
1 Tbs. minced fresh ginger
Heat the olive oil in a skillet over medium-high heat. Toast farro about 3 minutes to bring the nutty taste out. Add the vegetable broth and lentils and bring to a boil, turn to low and simmer until all the broth is absorbed, about 30 minutes.
In another pan, heat the 2 Tbs. olive oil in a skillet over medium-high heat. Add the onions and garlic and cook, stirring frequently, until they almost turn brown, but do not lose their purple color. Add the balsamic vinegar to coat onions.
Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.
Stir the onions and carrot mixture into the pilaf. Refrigerate and eat cold or eat it right then! It’s delicious!