Toasted Farro with Spinach and Tahini

This is influenced from F&W – it is wonderfully nutty.

Ingredients:
3/4 c farro
1 tbsp tahini
1 tbsp olive oil
1 tbps vegetable oil
2 packed c baby spinach, chopped
1/2 c parsley leaves
2 tbsp lemon juice
Salt
Pomegranate molasses, for drizzling

In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a medium bowl. Refrigerate for about 30 minutes, until chilled.

In a small bowl, whisk 2 tbsp of water with the tahini and olive oil.

In a skillet, heat the vegetable oil. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Add 1/4 c of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.

Serves 4.

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Slow Cooker Poached Salmon

This takes about an hour – so the title is deciving. 

Ingredients:
3 meyer lemons, sliced thin
3 sprigs parsley
1 shallot, sliced thin
1/2 c white wine
1 lb wild salmon
1/4 tsp salt
Black peoper
4 tsp capers, drained

Arrange lemons in a single layer in slow cooker, top with parsley and shallots. Pour wine in and add 1/2 c water. Place salmon on top, season with salt and pepper. Close lid and cook for 1 hour until it is opaque.

Place salmon on plates and top with capers.

Serves 4.