COCONUT CURRY FARRO

As you may well know, I’ve recently been learning to cook Indian food. I’ve been learning about basic food principles, strategies, and history. As I’m becoming more familiar with Indian spices and techniques, I have begun to brainstorm my own Indian-inspired dishes, independent of cookbooks or food blogs. This is my second self-created Indian-inspired dish. Although I’m sure farro is not a grain typically used in Indian cooking, it just so happens to be one of my favorite grains, and it goes perfectly with this creation. You could also use barley in place of farro if you cannot find farro. I topped the Coconut Curry Farro with sautéed shrimp, and it was AMAZING. I hope you enjoy this dish as much as I do. If you’re in the mood for more tasty Indian dishes, I recommend Chilled Yogurt Soup with Mint and Cucumber or Black Pepper and Tamarind Rasam.

SERVINGS  [4]

INGREDIENTS

1 1/2 cups farro

2 cups chicken stock

1 14-ounce can diced tomatoes

2 teaspoons tomato paste

2 teaspoons garam masala

1 heaping tablespoon yellow curry

1/4 teaspoon garlic

1/2 teaspoon ground ginger

2 dried chiles

Salt and pepper

1/2 14-ounce can coconut milk

2 tablespoons shredded unsweetened coconut (optional)

Cilantro for garnish (optional)

DIRECTIONS

In a medium-sized pot, dry toast the farro over medium-high heat until the farro becomes fragrant (approximately 3 minutes), stirring frequently.

Add the chicken stock, tomatoes, tomato paste, and spices to the pot. Bring to a boil, then reduce the heat and allow to simmer until the farro is almost tender, covered (approximately 20-25 minutes). Add small amounts more broth or water if the farro begins to burn to the bottom of the pot.

Stir in the coconut milk and adjust seasonings to taste. Bring the farro just to a simmer, then turn off the heat. Stir in the unshredded coconut, if using. Allow the farro to sit, covered, for another 5-10 minutes (this allows the farro to absorb some of the coconut milk). Top with chopped cilantro for garnish, if desired.