Recipe n. 21
Here I am again. I know I disappeared for quite a few days now. The truth is that I had been very busy planning my son‘s birthday party. (I have to admit that even when I planned my wedding it didn’t take as long as it took me now to think about all the little details). I just couldn’t stop myself adding one little thing after the other. Of course very few people probably paid attention to all these little details, but preparing my son’s birthday party is still very gratifying. Anyway, I still had to feed my family in between so that’s something that hasn’t changed in the past days. Here is another simple and healthy recipe from Iose’s kitchen. Among all the grains I regularly use, farro (Emmer wheat) is by far one of my favorites. It goes well with soup or to make a perfect Summer salad or it can be used with some dishes instead of rice. Today I cooked farro and mixed it with sautéed vegetables.
- 8 ounces farro perlato
- vegetable broth
- 8 mushrooms, chopped
- 6 or 8 broccoli florets, chopped
- 1 zucchini, chopped
- 1 yellow summer squash
- 1 carrot, peeled and chopped
- 1 garlic clove or garlic scapes chopped (you can find them now in any green market)
- ½ tbsp dried or fresh oregano
- 2 tbsp soy sauce
- 2 tbsp of vegetable stock
- 1 tbsp olive oil
In a medium stockpot place the farro and cover with water or vegetable broth and cook until the farro is cooked completely. This takes about 20 minutes. In a large sauté pan place the olive oil and heat. Add the garlic and sauté for about 1 minute, stirring. Be careful not to burn the garlic. Add all of the vegetables starting with the harder ones and cook until starting to wilt for about 4 minutes. Add the oregano, soy sauce and vegetable stock. Stir well and cook until vegetables are wilted. Add farro and mix everything together. Remove from the heat and serve.