Food Friday: Rosemary Farro with Roast Carrot & Creminis


Every now and then, I make a meal which is exactly right for that particular moment. Then I eat far too much of it and spend the rest of the evening watching television and groaning, incapable of moving at all.

I made one of those meals last night. It was good the first time a few months ago, and even better last night. I’d been aiming for an earthy flavour and a meal that wasn’t too heavy and this delivered perfectly – until I ate two full portions of it. Oops.

Anyway, if you haven’t tried farro before, you really should. David’s not usually a huge fan of my experimentations with various grains and seeds (he tends to turn up his nose at quinoa and just doesn’t see the point in chia seeds) but we both love the nutty flavour and slightly chewy texture of farro. It’s really quite a lot like barley, but sort of like a brown arborio rice, but not…just try it. Trust me.

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{Ingredients}

3 medium carrots, peeled and chopped into large chunks

10 medium cremini mushrooms, rinsed and chopped into chunks

2 large leaves dinosaur kale, roughly chopped with stems removed (or equivalent of any other leafy green like baby spinach, chard, curly leafed kale)

3 small cloves garlic, crushed

1 large sprig rosemary

1 1/2 cups farro, cooked according to the packet

2 tbsp olive oil

crumbled feta to serve

{Preparation}

Lightly oil a baking pan with 1 tbsp of the olive oil and roast carrots at 450F until they are lightly browned around the edges and softened. Set aside.

In the meantime, cook farro to the directions on the packet. I recommend using a mix of vegetable stock and water – you want the extra flavour of the stock, but you don’t want the stock to overpower everything else.

While the farro cooks, add the other tbsp of olive oil to a fry pan. Heat the oil, then add the garlic and mushrooms, stirring frequently to avoid burning. Once the mushrooms start to soften, add the rosemary and the kale and saute until the kale is thoroughly wilted. Add the roast carrots to the fry pan and stir through. Once the farro is cooked, add to the pan as well. Stir thoroughly, making sure that the farro is evenly distributed through the vegetables.

Serve with a liberal sprinkling of crumbled feta.

{Serves 4 (or 2 ridiculously hungry folk)}

 

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