Ok, I admit it. I’m obsessed with farro.
Isn’t it pretty? It’s also nutty, chewey deliciousness that’s the perfect base for ANYTHING.
Whole grain dontcha know.
It owns rice…sorry.
Also pasta….sorry again.
This is a meal I was SURE Daniel dearest would hate….but he didn’t!!
(Man test: passed)
This grain salad brought to you by SPRING!!!!
Helloooooo asparagus…long time no see.
While those guys are busy getting roasty toasty in the oven, mushrooms and garlic come out to play
Into a pan with a little bit o’ this and a little bit o’ that
Yes, that’s a raisin. That was on purpose.
Also rosemary (sorry, mama).
Toss it all together with some fresh bell pepper for crunch. Make sure it’s a color!
(The color this isn’t actually an emergency…I’m just trying to save you from a mostly brown meal…)
Remember these guys?
Caramelized onions take everything up at least three notches.
Plus some chicken/beef/shrimp/or crispy tofu and you’ve got yourself a meal!
Seriously. Do not be intimidated by the apparent hippie vibe of this dish…it’s seriously good eats.
Now go outside and Enjoy!
Pssst….I found somebody on a walk who wants to wish you happy spring
Oh hey guy!
See you around I guess.
Farro Spring Salad
I’m going to attempt measurements for you…this is mostly just an idea not really a recipe…roll with it
1 cup of farro
1 8 oz container mushrooms, sliced
1/4 cup raisins
1/2 a bell pepper…I used orange…I’m partial to red, diced
1 onion, caramelized (see how here!)
1/2 a bunch of asparagus
1/4 cup white cooking whine
1/2 teaspoon dried thyme
2 cloves garlic, minced
olive oil for the pan and to coat the asparagus
Chicken/Beef/Shrimp/Tofu…one of those not all. ((Or all if you really want to…but beef and tofu seems like an odd combination.)) Cooked somehow…I recommend including rosemary in your preparation unless you hate it (*cough*mom)
salt n’ peppa to taste
1. If you don’t already have caramelized onions in your refrigerator (silly…that should be a staple) then you should start those guys first…they take a while. See the best recipe in the link from the ingredient list!
2. Next start the farro. Prepare according to package directions. I would strategically choose the kind of farro that doesn’t need to soak for hours before cooking..just saying. You basically make it like rice. Boil until tender!
3. Preheat oven to 350 degreen F. Wash/dry the asparagus and snap off the woody ends. Toss them in just enough olive oil to coat evenly, arrange on a baking sheet (making sure they have room to breathe), sprinkle with salt and pepper and bake for about 10-15 minutes or until tender. Remove from the oven, grate some Parmesan cheese over them and bake for another minute
3. Heat some oil in a saute pan over medium heat and throw the mushrooms in there. Cook for maybe 7 minutes until they are tender and start to brown. Add the garlic, raisins and thyme and cook for about a minute longer.
4. Add the wine to the pan and cook until most of the liquid has cooked out.
5. Toss everything together, salt and pepper the whole situation to taste and serve!