Today for lunch I made some Farro (well that was left over from the other night) and baby rainbow Swiss chard that I sauteed with shallots and garlic and then finished with Tamari and Siracha hot sauce. SOOOO GOOD! Oh it was so yummy I couldn't stop eating it. This is going to be my new quick stir fry recipe.
I'm sure you are asking what is Farro? From what I have been able to find out, its an old Italian grain, similar to whole wheat. it is also called Emmer Wheat. It cooks quickly (about 25 minutes) but uses a 3:1 ratio instead of rice or quinoa that uses a 2:1 ratio of liquid to grain. Although, I have seen recipes that call for a 2:1 ratio for the Farro. I made 3:1 and it is wonderful!
3 cups vegetable stock
1 cup farro
1/4 cup minced onion
1/4 cup minced green pepper (use red or whatever color you have)
1 clove garlic smashed, but left whole
salt and pepper to taste
2 T olive oil
heat olive oil over medium high heat in a sauce pot with a tight fitting lid, add onion and green pepper, saute for a few minutes. Add garlic clove and saute for a minute more. Add Farro and stir for a few minutes. Add hot or room temp stock and bring to a boil. Reduce heat to a simmer and cook for about 20-25 minutes. Check for doneness. Farro should be tender, but a little toothy, NOT al dente. Remove from heat and cover and let sit for a few minutes if there is still some liquid to be absorbed. Season to taste with salt and pepper. Remove garlic clove.
a couple of handfuls of spinach, some artichoke hearts, roasted red pepper OR use it as a base for the stir fry, and season with soy sauce, sesame oil and scallions.