Bone Broth Farro Pilaf with Turmeric, Cardamom, Tahini, Black Currents, and Pistachio

20120406-DSC_0065.jpg

If you’ve never cooked your grains with bone broth instead of plain-old water before, it’s time to start. Not only does is leave your dish with an incredibly rich flavour, but it also adds in all the goodness of this nourishing wonder elixir. Restorative collagen, essential minerals, and regenerative amino-acids turn a so-so side into a nutritional powerhouse!

Blog Post: Sprouting and Soaking Your Grains, Seeds, Nuts and Legumes

So next time you’re planning on making any sort of grain-accompaniment to your meal, I encourage you to a) take a whole-grain or ancient variety for a spin (farro, freekeh, brown rice etc), and b) use bone broth instead of water. You’ll be surprised by how these little tweaks can elevate the flavour and nutrient density of your usual go-to’s!

Ingredients

  • 1.5 cups sprouted farro
  • 3 cups bone broth
  • 2 tbsp coconut oil
  • 1 tsp ground turmeric
  • 1/8 - ¼ tsp ground cardamom
  • 2 tbsp fresh chopped herbs OR 1 tbsp dried herbs (I used thyme, sage, and parsley)
  • 2 tbsp raw tahini
  • 2 tbsp extra virgin olive oil
  • Sea salt and fresh cracked black pepper to taste
  • 1/4-1/3 cup dried black currents (no sugar added)
  • ¼- 1/3 cup raw pistachios

Directions

  1. Rinse the farro thoroughly and combine with bone broth in a rice cooker (set to brown rice).
  2. While the farro is cooking, whisk together the tahini and olive oil, and set aside.
  3. Heat coconut oil in a medium-sized cast iron pan on low-medium heat, and add the cooked farro.
  4. Add salt, pepper, spices and herbs and sauté briefly until well combined.
  5. Mix in the tahini dressing and toss in the cranberries and pistachios.
  6. Transfer to a serving platter, garnish with some micro-greens, and enjoy!