vegetable stir-fry on a bed of farro

Tonight’s dinner was adapted from a recipe I came across and thought sounded interesting… I decided to put my own little spin on the dish and used farro, rather than the brown rice suggested [I prefer to use farro in place of brown rice since I feel it offers a better flavor]… the cooking process took a total of about 15 minutes [not including cooking the farro which varies]… The main ingredients were very accessible and include broccoli rabe, scallions, ginger [which I buy, peel wrap tightly and freeze so I always have on hand!], shiitake mushrooms and of course… farro…

For the stir-fry portion, the ginger and scallions are sautéed in a little bit of oil just until fragrant, the shiitake mushrooms are then tossed in and gently stirred until coated with the ginger and scallions. The broccoli rabe is added and tossed to coat with the other ingredients in the pan, and then the sauce mixture of soy, vinegar, sugar, sesame oil, chili garlic paste and some cornstarch is added to the pan. I season the dish with some salt in order to take some of the bitterness out of the broccoli rabe and let it cook covered for a few minutes until it is slightly softened.

The farro is cooked pretty much like you do when making rice… I use one cup of farro to two cups of salted water. I bring the water to a boil and then add the farro. I bring the farro back to a boil and then cover and reduce to a simmer checking periodically until the water is evaporated and the farro has a slight bite let to it. That’s it! Very simple, but delicious and nutty, with an amazing hearty texture in every bite…

I hope you enjoyed as much as we did!

at a low simmer…

-R

 

ingredients...

farro...

ginger and scallions sauteing...

shiitake added to the ginger and scallions...

broccoli rabe added to the shiitake, ginger and scallions; everything beginning simmering away...

sauce added to the dish, flavors coming together...

farro cooking away...

cooked farro...

stir-fry on top of farro...

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