One-Pot Creamy Tahini Farro and Veggies
Servings 4
Ingredients
- 2 tbsp olive oil
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 2 cups cooked farro
- 1 clove garlic, chopped
- 1 tsp kosher salt, divided
- 2 cups water
- ½ cup tahini (the runny kind)
- 1 tbsp soy sauce or tamari
- 3 cups roasted veggies
- 2 cups chopped greens
- ½ cup cooked lentils
- 2 tbsp lemon juice
- 1 cup Fennel Slaw (see below)
- Black pepper
Fennel slaw:
- 2 cups thinly sliced fennel (about 1 large bulb)
- 2 tbsp lemon juice
- ¼ tsp kosher salt
- *Use any amount of fennel here, you need at least 2 cups to have enough for the salad + this recipe. A little extra never hurts!
Items you can prep ahead (optional)
- Grains, lentils, veg, and greens should all be cooked/prepped!
- Chop 1 clove garlic
- Make fennel slaw
Instructions
- In a large pot or medium heat, add the oil, cumin, cinnamon, and black pepper. Cook for 30 seconds, stirring often (to toast the spices). Add in the farro, garlic, and ½ tsp salt and stir to coat for about 30 more seconds..
- Add the water, tahini, soy sauce, and stir to combine. Stir in the veggies, greens, lentils, and remaining ½ teaspoon salt.
- Bring to a boil over high heat, then give it a stir and submerge the veg and kale into the liquid. Reduce the heat to medium-low and simmer for about 3 minutes, stirring occasionally, or until the liquid is reduced a bit (you want it saucy, but not watery. It will thicken up as it sits). Stir in the lemon juice.
- Serve topped with fennel slaw and black pepper.
Notes
Substitutions:
- Use cooked short grain brown rice in place of farro to make gluten-free.
- Skip the lentils and add some shredded chicken, top with a fried egg, or serve with any other side of protein.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm leftovers up in the microwave until warmed through. The grains will soak up the liquid as it sits, so try adding a splash or so of water in before reheating.
- Top with a squeeze of lemon, fennel slaw, and herbs if you have some.
- To leftovers with a fried egg.