Farro with Mixed Vegetables
It is truly amazing how creative we have become in the face of uncertainly. People are making masks, checking on their neighbors, shopping for others and truly coming together to conquer the unknown at this point. For many, cooking has taken over their lives since other meal sources like restaurants and diners are shuttered.
The refrigerator and pantry are our go to “tools “that get us through each day and deciding what to eat pretty much depends on what is on hand like the dish below, concocted from necessity. The attitude of this is what I’ve got and this is what I am going to make is all the determination we need. This nutritious grain and legume dish can be a side or main dish.
Makes 8 servings
- 1 can cannellini or other bean, drained and well rinsed
- 1 ½ cups farro
- 2 tablespoons plus 1/3 cup extra virgin olive oil
- 1 onion, minced
- 2 small sweet potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 cup grated cheddar cheese
- 2 tablespoons minced parsley
- Salt and pepper to taste
- 1 Zest and juice oflarge lemon
- Place the beans in a medium size bowl and set aside.
- Add the farro to a medium size pot and cover them with 3 cups water; bring to a boil then lower the heat and cook covered until farro is tender, about 12-15 minutes. Drain well and place in bowl with beans.
- In a saute pan, heat the 2 tablespoons olive oil over medium heat; stir in the onion, sweet potatoes, and carrots and cook until the vegetables begin to soften. Add the zucchini and continue cooking until the zucchini is tender but not mushy.
- Transfer mixture to the bowl with the farro. Combine well and season with salt and pepper to taste. Add the remaining olive oil, cheese and parsley. Combine well, Add the lemon juice and zest and combine.
- Serve hot
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