We’ve been having some wacky weather the past few days. Por ejemplo:
Besides looking like something out of The Day After Tomorrow, the sky split repeatedly as lightning hit the ground not far away. I tried to capture a picture using a tripod and a long exposure, yet the clouds remained stubbornly blank during every picture. Instead, lightning would flash after every shutter click, as if to say,”Bwah ha ha, I am master of ALL!”
(Yes, of course I feel fine. Why do you ask?)
Being an East Coast girl, I’ve never seen the edge of a storm creep toward the horizon like in the picture below.
This storm took place Monday evening and was the first of several. Even as I type this post Tuesday evening, the sky crackles with electricity and the wind threatens to knock my poor sunflowers to their leaves. Again. They can’t catch a break.
But I did. Check out this craziness Tuesday night (f/3.5, 5 sec, no tripod):
Nothin’ like livin’ in the Midwest. Yup.
But I wanted to discuss farro.
This whole grain is chock-full of fiber and B-vitamins, and has a nutty texture that provides body in any dish. I’ve only eaten farro once, over three years ago – shameful, I know – and I can’t believe it’s taken me so long to try it again.
I cooked this batch in the pressure cooker and was tempted to eat it plain because it was so darn tasty. But I held back, just for you, dear reader. How lame would it be to post a recipe that consisted of “1. Cook farro, 2. Eat.”?
Instead, I mixed up a warm farro salad that had me going back for more. Served with sous-vide local tenderloin over sauteed kale.
Mushroom Farro with Roasted Tomatoes and Marjoram
Prep Time: 10 minutes
Cook Time: 25-45 minutes
Keywords: roast side farro
Ingredients (6 servings)
- 1 cup farro
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons fresh marjoram, chopped
- Parmesan, grated or shaved (optional garnish)
Combine farro and vegetable broth in a large saucepan and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes (pearled farro) or 45 minutes (regular farro). Check toward end of cooking time to see if grains are tender and have absorbed all the liquid. Note: If using pressure cooker, cook farro for 15 minutes.
While farro cooks, preheat oven to 350 degrees F. Toss tomato halves with 1 tablespoon olive oil, then lay on sheet pan. Roast for 15 minutes, or until tender.
Transfer farro to a large bowl. Add 2 tablespoons olive oil and salt. Mix in roasted tomatoes, mushrooms and marjoram. Add salt and pepper to taste. Serve warm or cold, with Parmesan cheese garnish if desired.
Q: Have you ever tried farro?
P.S. Congratulations to Monet on the arrival of her little Lucy! 🙂