Pharaoh, Bring Me Some Farro

The first time I ate farro was when I had to cook it in a “Chopped” like dinner where guest brought the ingredients for a dinner they bought at an auction. They wanted to stump me, but as I reminded them, they we eating what they brought so if they wanted to eat tarantulas I was happy to cook them.

Despite not even having heard of Farro, which they brought In a plain white bag so I had no hints on how to cook it, I loved it. That night I “risottoed” It, which turned out to be a fine way to cook it. Since then I have learned it is much simpler to cook than risotto and that it can be cooked in advance and used in many dishes, from cold salad, to hot sweet morning oatmeal like dishes.

This recipe is how to cook farro and a cold vegetable medley mixed with farro.

To make basic farro:

1 cup farro

3 cups of water

1 t. Salt

Rinse the farro before cooking. Place grain, water and salt in a pot with a lid. Bring to a boil and reduce to simmer covered for 30 minutes. Drain the farro when done. Now it is ready to be used when it is cooled, but it can be eaten at any temp.

1 eggplant diced in 1/2 inch cubes

3 zucchini diced in 1/2 inch cubes

1 red pepper diced

1 large sweet onion diced

1 pint of cherry tomatoes halved

6 big basil leaves- chiffonade

6 big mint leaves -chiffonade

Heat up a big fry pan to very hot and spray with Pam. Add the eggplant and salt and pepper and cook it stirring only a few times for five minutes. Put in a bowl.

Reheat the fry pan and do the same thing with the zucchini. When done add it to the eggplant

Reheat the fry pan and do the same thing with the onions and peppers. Add to other vets when done.

Let the veg cool. Add the cooled cooked farro, cherry tomatoes and herbs. Taste for seasoning.

I used this mixture with some mozzarella cubes and a splash of balsamic vinegar as my dinner. The farro is very satisfying. Tonight I will put a piece of grilled salmon on top and omit the cheese.



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