brothy beans & farro with mushrooms

from Bon Appétit. ingredients 1 small onion, unpeeled, halved1 medium carrot, peeled4 garlic cloves, 1 smashed, 3 finely chopped1½ cups dried gigante, runner, or lima beans, soaked overnight, drained1 cup farro or spelt, soaked overnight, drainedKosher salt2 red Fresno chiles, seeds removed, finely chopped⅓ cup plus 3 tablespoons extra-virgin olive oil2 Tablespoons finely chopped rosemary8... Continue Reading →

greek-style farro salad

from Blue Apron. ingredients 1 3/4 cups or 15.5-ounce can chickpeas, drained and dried1 cup semi-pearled farro1 clove garlic, grated4 ounces sweet peppers, cored, seeded, and sliced into rings1 large zucchini, cut into 1/2"-thick rounds4 ounces grape or cherry tomatoes, halved1 bunch parsley, leaves and tender stems roughly chopped1½ ounces feta, crumbled1 Tablespoon red wine vinegar½ cup tzatziki method Place an oven rack in... Continue Reading →

kimchi fried grains

Make a batch of grains on Sunday and you’re within striking distance of a winning dinner on any weeknight (and lunch al desko for days). Case in point: This easy stir-fry, which, when combined with the trusty #putaneggonit, is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish... Continue Reading →

butternut squash farro risotto

adapted from Wegmans. ingredients 1/2 tsp Tuscan seasoning 4 Tbsp olive oil, divided 20 oz cleaned butternut squash, cut into 1" cubes salt and pepper to taste 6 cups vegetable broth, divided 1/2 cup onion, finely minced 8 oz farro 1 Tbsp unsalted butter 2 Tbsp parmesan, plus more for garnish toasted pumpkin seeds, for... Continue Reading →

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