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Zahtar Eggplant Farro Risotto
Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.
by Jodi MacKinnon (QFG)
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- Course: Main
- Cuisine: Middle Eastern
- Servings: 4 People
- Calories: 0
- 2 Tbsp unsalted butter
- 1 shallot (finely chopped)
- 1 cup organic farro
- 1 clove garlic (finely chopped)
- 1/2 cup white wine
- 2 cup chicken (vegetable or beef stock)
- 1/2 cup eggplant (diced)
- 1/2 cup kale (chopped)
- 2 tsp zahtar spice
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 cup walnut halves (toasted)
- 2 Tbsp pine nuts (toasted)
- 1 Roma tomato (halved and roasted)
- 1/4 cup Goat cheese (crumbled)
- Melt butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.
- Add farro and garlic and cook a few minutes longer to bring out the grains nutty flavour.
- Add white wine, cook for a few seconds and then add the stock.
- Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water as needed.
- Five minutes before the farro is finished, add the eggplant, kale, zahtar, cumin, turmeric, half the toasted nuts and season.
- Cook until the eggplant and kale are tender and most of the liquid is absorbed.
- Garnish with the remaining nuts, tomatoes, goat cheese and serve.
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.