Every time I make farro I am surprised a how much I like it and wonder why I don’t make it more often. Every single time. But then I forget. Months go by. I don’t make farro, a bag sits in the pantry. Then I make a dish using farro and…am surprised by how much I like it. It is a sad tale, but it is true.
This time it was the cauliflower and broccoli that grew in my garden that compelled me to make some farro. I had a recipe from Allrecipes.com I have made several times for King Tut’s Cauliflower Farro that called only for cauliflower, but wanted more color, so I added the broccoli. This would be good with other vegetables as well.
Cauliflower & Broccoli Farro
Adapted from Allrecipes.com
1 1/2 cups farro
2 Tbsp olive oil
1 small head cauliflower (or half a medium head), broken into small florets (from the garden)
1 small head broccoli, broken into small florets (from the garden)
1 onion, diced
1 carrot, diced
1 celery stalk, diced
Kosher salt, to taste
2 Tbsp fresh lemon juice
Bring a larg pot of lightly salted water to a roiling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside.
While the farro cooks, heat the oil in a large skillet over medium heat. Cook the cauliflower, broccoli and onion until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. (I like to cover the skillet for at least half the cooking time)
Add the carrot, celery and salt to the vegetable mixture, continue cooking and stirring until cauliflower is completely tender, about 7 to 10 minutes.
Combine the farro and vegetables in a large bowl, stir to mix evenly. Pour the lemon juice over the mixture and stir.
Serve immediately and enjoy!
Serves 3 to 4.
- Saffron Cauliflower and Shrimp Pasta (andreasgardencooking.com)
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- Mexican Broccoli-Corn Lasagna (andreasgardencooking.com)