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.
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.
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.
How do you use coriander seeds?