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
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.