Farro and asparagus dinner, or how not to eat pasta

Ingredients:
Cooked farro, 1 c+
Asparagus 1/2 bunch, rinsed and cut into 2” pieces
Vegetable stock
onion, 1/2, diced
garlic, couple cloves, smushed
Red pepper flakes
Olive oil
Parmesan cheese, grated

Directions:

Heat sauté pan, add coating of olive oil and then add garlic cloves and pepper flakes, reduced heat to low and cook gently for 5 minutes, turning garlic so as not to brown. Remove garlic, and increase heat to medium.

Add onion and cook about 3-4 minutes until softened, adding Salt.

Add asparagus and cook about 5-7 minutes until crisp-tender, adding stock and covering pan with lid to cook, and mixing in cooked farro about 3 minutes before asparagus is cooked.

Remove cover and raise heat to reduce liquid. (Can if desired mix 1 t cornstarch or arrowroot with 1 T water to create sludge, and add 2 minutes before dish is complete to create thickened stock/sauce.)

Plate and grate on parmesan cheese. Yum!

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Grains and greens bowl

Once you get a rice cooker, you may want to not stop exploring the universe of rice varieties (not to mention yummy steel-cut oats for breakfast). For such an exploration, here’s a recipe that combines farro and black forbidden rice, cooked separately and cooled on a sheet pan. Mix in roasted cauliflower, steamed dandelion greens with a champagne vinegar dijon vinaigrette, and it’s stick-to-the-ribs delicious! Gilding the lily with some sweet on-hand cherry tomatoes and pepitas. Roasted butternut squash and/or other winter squash in lieu of cauliflower is Chef Thomas Keller’s recipe.

Ingredients:
Farro, 1 c
Black forbidden rice, 1 c
1/2 onion, chopped
Dandelion greens, 1/2 bunch, rinsed well and cut off tough bottom stems — steam in rice cooker for 10 minutes at end of one grain’s cycle
Cauliflower florets, roasted w/ olive oil, S&P
Vinaigrette made with champagne vinegar & mustard

Optional: cherry tomatoes
Pepitas
roasted butternut squash, sautéed first in butter in sauté pan

Directions:

Cook two separate batches of farro and rice. When each is done, remove to sheet pan, spread out and cool. (Tip: tastier farro if you sauté onion in olive oil, then add in farro to toast for 2 minutes, and then add into rice cooker with water.)
At end of second cycle, lay in cleaned dandelion greens on steamer dish to steam during last 10 minutes.
Preheat oven to 400 degrees. Put sturdy sheet pan in oven to heat up.
Roast cauliflower florets with olive oil, S&P for 10-15 minutes, turning once or twice so they don’t burn.
Prepare vinaigrette: Put 3 T vinegar into Pyrex measuring copy and whisk in 1/2 t Dijon mustard. Add S&P, and whisk in olive oil. Taste with dandelion green and adjust to your taste.

Assemble:
Rice and faro in large bowl.
Mix greens in separate bowl with vinaigrette.
Put cauliflower on rice/farro, top with greens and vinaigrette. Add tomatoes and pepitas.

Serving the greens and cauliflower while still warm is nice. And the room temp rice/farro is a lovely contrast.

source/inspiration: https://www.jamesbeard.org/recipes/farro-and-black-rice-with-roasted-autumn-squash

Fish stew with tomatoes and garlic

When you want a change of pace from sautéed or oven roasted plain fish, this is an easy stew flavorful with onions and tomatoes.

Cod or other thick, white-fleshed fish (12 oz for 2 people), cut into large pieces, seasoned with S&P
Potatoes — small, best tasting (Yukon Gold okay in a pinch), 5-8 small
Onion, 1/2, sliced into thin half moons
garlic, 4 cloves, sliced thin
Vegetable stock, 1 c
Canned tomatoes — 28 oz, or can use less and add more stock
Lemon — for zest and wedges for serving

Optional:
Tomato paste (add with garlic if using fewer tomatoes), < 1 T
Thyme
Saffron
Parsley — chopped for serving

Crusty fresh bread is a good idea for an accompaniment
A bracing salad such as escarole and citrus and citrus vinaigrette would also be good following meal
Green beans would go well with this

Directions:

  1. In a large saucepan, heat 1 T olive oil and add sliced onions, S&P and thyme, and cook until soft, about 5 minutes. Add garlic, zest and tomato paste and cook for a minute.
  2. Add stock, tomatoes and saffron, breaking up tomatoes as you add them in. Add potatoes, S&P, cover and cook about 12 minutes until potatoes are just tender.
  3. Add in fish, cover and cook about 5 minutes, until fish is opaque and cooked through.

Serve in wide, shallow bowls, topping with parsley and serve with lemon wedges.

 

Source: Garlic and Tomato Fish Stew, Washington Post 3/27/18