Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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¼ |
cup | extra-virgin olive oil more for garnish | |
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1 |
cup | shallots | finely chopped |
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2 |
dried chiles de árbol | broken, seeded, and stemmed | |
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1 |
bay leaf | dried | |
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sea salt | ||
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1 ½ |
cups | pearled or semi-pearled farro | rinsed |
|
2 |
tsp | thyme leaves fresh (or 1 tsp. dried) | |
|
2 ½ |
cups | vegetable broth | preferably homemade |
|
¾ |
cup | dried beluga lentils | picked over and rinsed |
|
2 |
medium | red onions | quartered and thinly sliced |
|
2 |
tbsp | balsamic vinegar | |
|
1 |
cup | scallions | thinly sliced white & green parts |
|
¾ |
cup | carrots | grated use large holes on a box grater |
|
½ |
cup | fresh cilantro | chopped |
|
1 ½ |
tbsp | unseasoned rice vinegar | |
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