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Coriander seed is one of those spices I often pass over when picking through the spice cabinet. I’m just never really sure how to use it, or incorporate it into an everyday meal. So, one day I was boiling farro and decided to just throw is some coriander.

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POW! BABOOM! SHAZAM!

I put way too much in. And by way too much, I mean about 1 TBS of seeds per 1 cup of farro. Doesn’t sound like much, but oh how I underestimated the power of this tiny seed.

Needless to say, I remade the farro using less seeds and added a couple more ingredients. I hope you enjoy it as much as I do.

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Coriander Infused Farro

1.5 cups farro, dry

Water for boiling

A couple generous pinches of sea salt

1 tsp coriander seed

1 TBS turmeric

2 tsp cayenne pepper

3-4 sprigs of boxwood basil (or 2-3 TBS chopped basil)

Juice of 1 lemon

– Add the farro and spices to a pot and cover with water (about an inch of water above the farro). Bring to a boil.

– Reduce to medium heat and boil until soft and chewy, about 7-10 minutes. 

– Drain if needed, return to pot and add basil and lemon. Salt and pepper if desired.

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How do you use coriander seeds?

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