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A Surprising Hit for any Palate
Farro, the ancient grain that’s turned into today’s hottest super food, plays a starring role in this buzzworthy mix of spicy curry and sweet roasted beets, sure to surprise and delight even the most experienced diner’s palate.
Curry Rotini with Lentil, Farro and Beet
Catelli SuperGreens™ Rotini
1 cup (215 g) black lentils
1/2 cup (110 g) farro
1 medium golden or candy cane beet
Kosher salt to taste
1 tsp (2.5 g) cracked black pepper
1/4 cup (25 g) shallots, chopped
2 garlic cloves, chopped
3 tbsp (45 ml) extra virgin olive oil
1 jar (240 ml) tomato sauce
2 tsp (5 g) ground coriander
2 tsp (5 g) ground cumin
1 tbsp (10 g) mild curry powder
Garnish Fresh chopped Italian parsley, extra virgin olive oil, fresh cracked pepper
1Preheat oven to 350°F. Cook lentils, farro and pasta in separate pots, according to package directions.
2Wash and season beet with salt and pepper. Wrap beet in aluminum foil and cook in oven for approximately 1 hr 40 or until tender (pierced fork comes out without resistance). Remove from oven and unwrap foil. Once cool, grate.
3In a large, nonstick pan on medium-high heat, sauté shallots and garlic in extra-virgin olive oil until translucent, approximately 2 minutes. Add coriander, cumin and curry powder and sauté 1 minute. Add tomato sauce, lentils, farro and beet. Cook an additional 3 minutes.
4Add cooked pasta. Toss lightly and season with salt and pepper to taste. Remove from heat and divide into 4 portions in pasta bowls. Garnish with Italian parsley, drizzle with extra-virgin olive oil and add fresh cracked pepper to taste.
Farro may be substituted with quinoa or bulgur.
Chef Tahir Salamat
Chef Tahir Salamat is Corporate Chef for the Lord Nelson Hotel & Suites in Halifax, including CUT Steakhouse, Bistro Le Coq and Waterfront Warehouse. The 2013 recipient of the Culinarian of the Year award by the Nova Scotia Association of Cooks & Chefs, Chef Tahir was also named Chef of the Year for the Atlantic Provinces in 2007.
Angela Dufour is a registered dietitian and sports nutritionist who owns and operates a Bedford, Nova Scotia-based private counselling and nutrition services practice, Nutrition in Action. She is currently one of only six dietitians in Canada to be licensed as a Board Certified Specialist in Sports Dietetics (CSSD).