A recipe from the NYT for farro (I used barley) and lentils baked in a tomato sauce and then topped with feta cheese and broiled. Obviously I cannot resist a recipe that calls for broiled feta. This took so, so so long to cook (90 minutes, maybe?) and a lot more water that called for. It was good enough, in a Moosewood Cookbook kind of way. The cauliflower that I served with it added a necessary crunch (thanks to toasty panko and parmesan). I don't think I see this going into rotation....too monotonous and heavy.
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