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It was a blistery, wet Memorial Day weekend and today — the only sunny day of the “start of summer weekend” — I’m heading to NYC on a work trip. Awesome. We kept a low-key profile this weekend so I could ready for my trip, which meant less time in the kitchen for me. I wanted to make something that hubby could have as a side dish over the course of a few days. I opted for farro with vegetables.

When cooked, farro takes on a creamy texture making it a great comfort dish. Who doesn’t like creamy goodness during a storm? I really would have liked to have used broccolini instead of broccoli as it has smaller florets, thinner stalks and a slightly bitter taste that I love. I didn’t have any left from my farmers market bundle. It was raining ridiculously on Saturday and I didn’t want to venture out into the blustery wet wind to get some. Regular broccoli would do.

There’s almost none left for him while I’m gone. We ate it heated, at room temperature and straight out of the frig.

Farro and Spring Vegetable Salad

farro and spring vegetablesMake it vegan by eliminating the butter and cheese.

What you need:

  • 1 bunch broccoli crowns, or broccolini
  • 5 tsp Devo Olive Oil Eureka Lemon EVOO
  • 2 garlic cloves, chopped
  • 1/2 fennel bulb, cored and thinly sliced
  • 4 tbs unsalted butter
  • 1 lb fresh peas, shelled, or 1 c frozen
  • 1 bunch spinach
  • 1 1/2 c farro
  • 1 tbs fresh lemon juice
  • Freshly ground sea salt and black pepper
  • Garnish with fresh, shaved Parmigiano Reggiano

What you do:

  • In lg pot of boiling salted water, cook broccoli until tender ( 5-7 min ) or broccolini (a couple of minutes), reserving liquid.
  • Drain, reserving 1 cup of the cooking water.
  • Add 4 c water to pot.
  • Bring to low boil and add farro.
  • Cook until farro is al dente, about 20-25 minutes.
  • Remove from heat and set aside.
  • In lg sauté pan, melt butter and 5 tbs of oil.
  • Add the garlic, fennel, peas and broccoli.
  • Cook over med heat until the fennel is crisp-tender, about 6 min.
  • Add spinach, farro and lemon juice.
  • Add reserved cooking water.
  • Season with salt and pepper.
  • Continue cooking until water is nearly absorbed.
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