Coconut Milk Faro with Lima Beans

Prep Time: 10 Mins

Cook Time: 40 Mins

Total Time: 50 Mins

Serves: 2-4

I WAS HOOKED when I first tasted faro cooked in coconut milk as in Bryant Terry's Faro and Kidney Beans with Burnt Scallions. The coconut milk lends a creaminess resembling risotto, but each grain still has a bite. Topped with caramelized leeks, peppers, and lima beans, this is a high-protein vegan meal.

Ingredients

1 cup faro

1 cup unsweetened coconut milk

2 allspice berries

1 teaspoon salt, divided

1 tablespoon coconut oil

3 leeks

1 large red pepper

2 garlic cloves

1 424g can lima beans, drained and rinsed

1/4 teaspoon red pepper flakes

2 tablespoons thyme

1 teaspoon white wine vinegar

Fresh parsley, for garnish

Freshly ground pepper, to taste

Directions

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1. Add the faro to a medium saucepan with 2 1/2 cups water, 1 cup coconut milk, all-spice berries, and 1/2 teaspoon salt and bring to a rolling simmer over medium-high heat, then reduce the heat to medium-low and cover until it is al dante (30-40 minutes for whole faro; 10 minutes for pearled). Drain, reserving the cooking liquid. Then slowly add in a bit of liquid mixing so it has a creamy, risotto-like texture.

2. Meanwhile, in a large skillet heat 1 tablespoon of coconut oil over medium heat. Add the red peppers and cook for 10 minutes, stirring often. Add the leeks and cook for 10-15 minutes more, until softened and browned around the edges. Add the garlic cloves, lima beans, and red pepper flakes cooking for 3-5 minutes more. Then add the thyme, 1/2 teaspoon salt, and the white wine vinegar.

3. To serve, scoop faro into each plate, top with the leak and pepper mixture, a handful of parsley, and additional salt and pepper.

Notes

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Recipe adapted from Byrant Terry's Faro and Kidney Beans with Burnt Scallions