Jenna Edwards's video: Farro Crispy Leeks Recipe Demo - Melissa Clark Recipe

Melissa Clark recipe idea for how to cook farro and how to use up leftover leeks. Crispy leeks are now my favorite way to cook and eat leeks. A grain salad that can be served warm or cold, but best at room temperature. Bring to a cookout or make for easy summer salads. Ingredients below or at https://www.cookingcompaniontv.com/crispyleeks Farro & Crispy Leeks ====================== by Melissa Clark Ingredients 4 large leeks, halved lengthwise, cleaned, and cut crosswise into 1/4-inch-thick slices 3/4 cup extra-virgin olive oil 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 3 cups cooked chickpeas, homemade (or 2 15-ounce cans, rinsed and drained) 3 tablespoons fresh lemon juice, preferably Meyer lemons, plus more to taste 1/4 teaspoon red chile flakes 1 garlic clove, grated on a microplane or mashed 2 cups farro 2/3 cup dried currants or golden raisins 1/2 cup chopped celery leaves and tender stems (or parsley) Serves 8 Bake temp: 425F/220C Bake time: 20ish minutes (watch leeks closely) Farro cook time: 20-25 minutes (or up to an hour) Recipe summary: Toss leeks with olive oil, salt, and pepper, and roast for 20 minutes at 425F/220C. Stirring every 8 minutes. Cook farro by boiling in salted water. Stir together the remaining ingredients with farro, once farro has cooled. Top with crispy leeks to serve. Night in Venice Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/