Farro and black rice with mustard greens, currants, and pine nuts from The A.O.C. Cookbook (page 259) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on October 28, 2024

    I tried to short cut this by using brown jasmine rice and made it in the rice cooker while I made the farro on the stove. Then I just added golden raisins and toasted pine nuts. I thought it was good but the forbidden rice probably would have been better.

  • bwhip on March 17, 2018

    Really delicious dish, with a very interesting variety of flavors and textures. A hint of spiciness from the chiles de arbol, a bit of sweetness from the currants, crunch from the pine nuts, and perfect chewiness from the farro and rice. We’ll definitely be repeating this one. Another winner from this excellent cookbook.

  • TrishaCP on November 12, 2017

    I agree this is an absolutely delicious combination of flavors and textures. It's a typically complex Goin recipe, but I always feel like it's worth the extra steps she asks you to take. (Can't say the same about all chef-written cookbooks.) I made the amazing pine nut/ currant chutney ahead of time, and prepped the mustard greens ahead of time also, and that really helped make things more manageable when it was time to cook. (I had a huge bunch of red leaf mustard greens and used about half rather than measuring.) I used black wild rice rather than forbidden rice, and it took about 60 minutes to get it al dente. I served this with salmon.

  • Smokeydoke on July 19, 2017

    This was a delicious dish. I'm torn as to how to rate it because it was a pain to make (lots of hard-to-find ingredients, lots of pots and pans) but the flavor was good (not life-changing awesome, but very good). What moved me was Mr. Smokey loved it so much that he requested it be made again. Mr. Smokey eating healthy is a big win, so it's going to stay on the menu, even though it'll be a special occasion dish. Some notes, black rice is crazy expensive where I live, I finally found some at $10/lb?? and it's not that great but I can't think of a good substitution. When I make this next time, I'm going to try adding Chinese canned mustard greens and skip the step of having to use fresh mustard greens, which seemed like a lot of work for such a small amount. As for the overall taste of the dish, it's very complex because there's sour, sweet, chewy, crunchy. It was very interesting.

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