Farro Bowl with Ricotta & Sticky Cashews
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked Lentils 2 ½ cup
- Tofu Ricotta 0.88 cup
- farro 1 cup
- Kosher
- raw cashews ½ cup
- large lime 1
- agave nectar 1 tbsp
- Aleppo pepper or red pepper flakes ½ tsp
- Flaky
- extra virgin olive oil 1 tbsp
- fat garlic cloves 4
- panko breadcrumbs ¼ cup
- scallions 3
- Persian cucumbers or small English cucumber 1
- medium carrots 4
- toasted sesame oil 2 tsp
- soy sauce or tamari 2 tsp
- Tangy Pepper Sauce 0.12-0.38 cup
Storage: Store the Sticky Garlicky Cashews in a jar in the fridge for 1 week. Store the leftover farro and lentils separate from the carrot-cucumber salad and ricotta for 3 to 4 days (or make the carrot-cucumber salad fresh for the best leftovers.) Reheat the farro and lentils on the stove or in the microwave until heated through, then toss with the salad. Assemble as listed in the last step right before serving. Nutrition boost: For more protein, add in some shelled edamame. For more veggies, mix in sliced water chestnuts, shredded cabbage, or chopped red bell pepper. Shortcut: If you bought pre-cooked grains and/or lentils, use them here. Shortcut: If you bought pre-seasoned nuts, skip making the Sticky Garlicky Cashews.
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1Gather: Cooked Lentils , Tofu Ricotta , farro , Kosher salt and freshly cracked black pepper. For the sticky garlicky cashews: raw cashews , large lime , agave nectar , Aleppo pepper or red pepper flakes , Flaky sea salt, extra virgin olive oil , fat garlic cloves , panko breadcrumbs , scallions , Persian cucumbers or small English cucumber , medium carrots , toasted sesame oil , soy sauce or tamari , Tangy Pepper Sauce .
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2Let the Cooked Lentils and Tofu Ricotta sit at room temperature.
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3Cook the farro. Bring 2 1/2 cup of water to a boil in a medium saucepan. Add the farro, 1 tsp kosher salt, and several cracks of pepper. Simmer uncovered, stirring occasionally, until al dente—tender yet chewy, 15 to 20 minutes (or 20 to 30 minutes for semi-pearled farro). Drain the farro, but don’t rinse. If you have time, transfer the farro to a sheet pan or silpat mat and spread out to prevent clumping.
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4While the farro cooks, make the Sticky Garlicky Cashews. Chop the cashews. In a small bowl, combine the lime zest, agave, chili flakes if using, and a big pinch of flaky salt. Save lime juice for step 4. To a cold medium frying pan, add the olive oil and sliced garlic. Gently cook over medium heat, stirring occasionally and separating the slices, until the garlic is just starting to turn color, about 2 minutes. Add the chopped cashews. Cook for 2 minutes, stirring frequently. Add the panko and stir frequently for 1-2 minutes , or until the panko starts to turn golden. If the garlic starts to brown, lower the heat. Add the lime zest-agave mixture to the pan. Stir constantly for about 30 seconds. Take off the heat and immediately pour into a bowl or plate to stop cooking. Season with a pinch of flaky sea salt, as desired.
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5In a large bowl, combine the scallions, cucumber, and grated carrots. Toss with the toasted sesame oil, soy sauce, and 1 tbsp of lime juice. Taste, adding more sesame oil or soy sauce (or a pinch of salt) until the veggies are well-seasoned.
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6In a medium bowl, combine the Tofu Ricotta with 2 tbsp of Tangy Pepper Sauce. Taste, adding more pepper sauce for heat or a squeeze of lime juice for tang.
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7Assemble: Toss the warm farro and Cooked Lentils with the carrot-cucumber salad. Add more lime juice or soy sauce to taste. Divide among bowls. Top each with the chili ricotta and Sticky Garlicky Cashews. For extra heat, spoon more Tangy Pepper Sauce on top.