Farro Tabbouleh

Recipe by Jason Hall, Executive Chef, Hampton + Hudson
Photography by Kyle Ripley, Haigwood Studios

Yield: About 2 cups

2 cups prepared Farro (recipe included)
1 bunch parsley, chopped
1/2 cup (about 3) chopped Roma tomatoes
1 bunch green onion, thinly sliced
3 sprigs mint leaves, thinly sliced
1/2 tablespoon peeled and finely minced fresh ginger
1 tablespoon minced garlic
kosher salt to taste
1 lemon, juiced
3 tablespoons extra virgin olive oil

Combine all ingredients. Refrigerate for later use or, if serving right away, warm in pan using a little reserved farro cooking liquid. Adjust seasonings if needed with more salt, lemon juice and/or olive oil.

Farro
1 cup farro
3 cups vegetable stock, chicken stock or water
1 knob ginger, split
1 stalk lemongrass, peeled and halved
(lemon peel may be substituted if you cannot find lemongrass)
1 bunch thyme
salt to taste

For the Farro
Heat oven to 375 degrees. Toast farro on sheet pan for a few minutes in oven, then remove.

In a covered 5-quart pan, simmer farro with vegetable stock, ginger, lemongrass and thyme until tender, about 20 to 25 minutes. Season at end of cooking with salt to taste. Drain and reserve liquid to warm with later.

At Hampton + Hudson, the Farro Tabouleh is served with pan-seared trout and broccoli over a lemongrass emulsion.

Flavors pairing suggestion: Geil Rheinhessen Kabinett

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HAMPTON + HUDSON
299 North Highland Avenue
404/948-2123
hamptonandhudson.com