Toasted Farro with Greens and Tahini

• 3/4 cup farro
• 1 tablespoon tahini
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon vegetable oil
• 2 packed cups baby turnip greens or spinach, chopped
• 1/2 cup parsley leaves
• 2 tablespoons fresh lemon juice
• Salt
• Pomegranate molasses, for drizzling (optional)

1. In a saucepan, cover the farro with water and bring to a boil.
2. Cover and cook over moderate heat until just tender, 12 minutes.
3. Drain and transfer to a medium bowl.
4. Refrigerate for about 30 minutes, until chilled.
5. In a small bowl, whisk 2 tablespoons of water with the tahini and olive oil.
6. In a skillet, heat the vegetable oil.
7. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes.
8. Add 1/4 cup of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes.
9. Stir in the parsley and the tahini mixture and remove from the heat.
10. Stir in the lemon juice and season with salt.
11. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.

farro, tahini, extravirgin olive oil, vegetable oil, parsley, lemon juice, salt, molasses

Taken from www.foodandwine.com/recipes/toasted-farro-greens-and-tahini (may not work)