90 OCTOBER 2020
season to taste with salt and pepper.
Spoon gremolata over servings of stew.MAKE AHEAD Stew may be stored in an
airtight container in refrigerator up to 5
days.WINE Tart, earthy, natural Italian white:
2018 Cascina degli Ulivi IVAGNOTE Find French green lentils at
ranchogordo.com.Farro Salad with Roasted Root
Vegetables
PHOTO P. 84
ACTIVE 20 MIN; TOTAL 55 MIN
SERVES 6 TO 8Crispy roasted root vegetables like pars-
nips and celery root add an earthy, cara-
melized depth to this simple grain salad
made with tender, chewy farro. Resist the
urge to stir the vegetables during cooking
to help them develop the most color.3 cups water
41 / 2 tsp. kosher salt, divided, plus more
to taste
11 / 2 cups uncooked pearled farro (about
91 / 4 oz.)
3 medium carrots, peeled and cut
into^3 / 4 -inch pieces (about 1^1 / 2 cups)
3 medium parsnips, peeled, cores
removed and discarded, and cut
into^3 / 4 -inch pieces (about 1^1 / 2 cups)
1 small yellow onion, cut into^3 / 4 -inch
pieces (about 2 cups)
11 / 2 cups chopped peeled celery root
(about^3 / 4 -inch pieces)
6 Tbsp. extra-virgin olive oil, divided
1 / 4 cup chopped fresh flat-leaf parsley,
plus parsley leaves, for garnish
3 Tbsp. red wine vinegar, plus more
to taste
1 / 2 tsp. black pepper, plus more to
taste- Preheat oven to 450°F. Bring 3 cups
water and 2 teaspoons salt to a boil in a
large saucepan over medium-high. Stir in
farro. Cover and reduce heat to low. Cook
until farro is tender and water is mostly
absorbed, 25 to 30 minutes. Remove
from heat, and let stand, covered, 10
minutes. - While farro cooks, toss together car-
rots, parsnips, onion, celery root,^1 / 4 cup
oil, and 2 teaspoons salt on a rimmed
baking sheet; spread in an even layer.
Roast in preheated oven until vegetables
are tender and lightly browned, 25 to 30
minutes. - Drain any excess water from farro. Stir
together farro, chopped parsley, vinegar,
pepper, roasted vegetables and any resid-
ual oil from roasting pan, and remaining^1 / 2
teaspoon salt in a large bowl. Let stand at
room temperature at least 15 minutes or
up to 3 hours, or cover and refrigerate up
to 3 days. If chilled, let stand at room tem-
perature 30 minutes before serving.- Just before serving, stir in remaining 2
tablespoons oil. Season to taste with salt,
pepper, and vinegar. Garnish with parsley
leaves.
MAKE AHEAD Farro and vegetables may
be stored in an airtight container in
refrigerator up to 3 days.NOTE Buy pearled farro for this recipe; it
cooks more quickly than whole-grain.Garden Paella
PHOTO P. 83
ACTIVE 30 MIN; TOTAL 1 HR 20 MIN
SERVES 6 TO 8Bomba rice is a short-grain rice from
Spain traditionally used in paella for the
best texture. Choose a carbon steel pan
for even distribution of heat while cooking
this paella; you’ll be less likely to encoun-
ter hot spots and burn the vegetables.5 Tbsp. extra-virgin olive oil, divided
2 small zucchini, trimmed, quartered
lengthwise, and cut into^1 / 2 -inch-
thick slices (about 2 cups)
1 small eggplant, cut into^1 /^2 -inch
pieces (about 2 cups)
5 tsp. kosher salt, divided
3 cups plus 2 Tbsp. water, divided
Pinch of saffron threads (about^1 / 8
tsp.)
1 small yellow onion, chopped (about
11 / 4 cups)
1 medium tomato, finely chopped
(about 1 cup)
1 / 4 cup finely chopped jarred roasted
piquillo peppers (about 2 oz.)
11 /^2 tsp. hot pimentón, or more to taste
21 / 4 cups uncooked Bomba rice (about
15 oz.)
1 /^2 cup dry white wine
1 / 4 cup roughly chopped fresh flat-leaf
parsley, plus more for garnish
Lemon wedges, for serving- Preheat oven to 400°F. Heat^1 / 4 cup oil
in a 15-inch carbon steel paella pan over
medium-high. Add zucchini and eggplant.
Sprinkle with 1^1 / 2 teaspoons salt. Cook,
stirring occasionally, until lightly browned
and just starting to soften, 5 to 6 minutes.
Transfer vegetables to a plate; set aside. - While zucchini mixture is cooking,
microwave 2 tablespoons water in a
small microwavable bowl on high until
hot, about 30 seconds. Crumble saffron
threads into hot water; let stand until
ready to use, about 10 minutes. - Reduce heat to medium-low, and add
remaining 1 tablespoon oil to pan. Add
Lentil and Bean Stew with
Gremolata
PHOTO P. 84
ACTIVE 25 MIN; TOTAL 55 MIN; SERVES 10Lentils add a delicious earthy flavor to the
stew; their starchiness helps thicken the
broth. Brown lentils work fine in this rec-
ipe, but we prefer French green lentils;
they hold their shape better. Feel free to
cook dried beans especially for this rec-
ipe, but any leftover or canned beans—
rinsed and drained—will work well.1 cup extra-virgin olive oil, divided
1 medium-size yellow onion, chopped
(about 2 cups)
5 medium carrots, cut into^1 / 2 -inch
pieces (about 2 cups)
5 celery stalks, cut into^1 / 2 -inch
pieces (about 2 cups)
1 (15-oz.) can diced tomatoes,
undrained
6 garlic cloves, finely chopped,
divided
2 Tbsp. plus^1 / 2 tsp. kosher salt,
divided, plus more to taste
2 tsp. black pepper, divided, plus
more to taste
11 / 2 cups dried French green lentils
2 fresh or dried bay leaves
2 (6-inch) rosemary sprigs
5 cups water, plus more as needed
1 /^4 cup packed chopped fresh flat-leaf
parsley
11 / 2 tsp. grated lemon zest plus 1^1 / 2
Tbsp. fresh lemon juice, divided
6 cups cooked mixed beans (such as
cannellini, kidney, or cranberry)- Heat^1 / 2 cup oil in a large Dutch oven
over medium-high. Add onion, carrots,
and celery. Cook, stirring occasionally,
until tender, 15 to 20 minutes. Stir in
tomatoes, 1 tablespoon garlic, 2 tea-
spoons salt, and 1 teaspoon pepper.
Cook, stirring often, until garlic is fragrant
and tomato juices begin to caramelize, 4
to 6 minutes. Stir in lentils, bay leaves,
rosemary sprigs, and 5 cups water. Bring
to a boil over medium-high. Reduce heat
to medium-low, and simmer, uncovered,
stirring occasionally, until lentils are just
tender, 20 to 25 minutes. - Meanwhile, stir together parsley, lemon
zest,^1 / 2 teaspoon salt, and remaining 1
tablespoon garlic. Let mixture stand 10
minutes. Stir in remaining^1 / 2 cup oil, and
season with salt to taste. - Add beans, remaining 4 teaspoons salt,
and remaining 1 teaspoon pepper; stir
to combine. If needed, stir in additional
water to thin stew. Cook over low, uncov-
ered, stirring occasionally, until beans
are heated through and lentils are tender,
10 to 15 minutes. Stir in lemon juice, and