“Vegan Persian Garden Oasis Breakfast: A Symphony of Flavors and Textures”

Allergens

Nuts (Pistachios)

Ingredients

• 1 cup farro, uncooked
• 2 cups water
• 1/4 cup extra virgin olive oil
• 1 small red onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 cup raisins
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 6 slices whole grain bread, toasted
• 2 tbsp vegan butter or coconut oil, for grilling
• Optional: Vegan feta cheese

Instructions

1. In a medium saucepan, combine farro and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until tender but not mushy. Drain any excess water and set aside.
2. Heat 2 tbsp of olive oil in a small skillet over medium low heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add cinnamon, cardamom, and nutmeg to the onions and cook for another minute.
4. In a large bowl, combine the cooked farro with the spiced onions, raisins, pistachios, parsley, salt, and pepper. Gently mix until well combined.
5. For grilling, heat a non stick skillet or griddle over medium heat. Spread 1 tbsp of vegan butter or coconut oil onto one side of each slice of bread. Place the buttered side down on the skillet and cook for 2 3 minutes or until golden brown. Flip and repeat on the other side.
6. To serve, spread a generous portion of the farro mixture onto each grilled toast, and top with a sprinkle of vegan feta cheese if desired.

Chef’s Insight

The harmony of flavors in this dish is reminiscent of the ancient Persian gardens, where fragrant herbs and spices grew alongside fruits and nuts.

Notes

This recipe can be easily adapted to gluten-free by using gluten-free bread.