Dec 16 2014

Chopped!

by Kathryn Budig

Today was one of those days where I felt like a contestant on The Food Network’s Chopped! My genius game plan was to eat my left over quinoa concoction for dinner, only to realize I had devoured it for lunch after a long day of holiday shopping and low blood sugar. I had an afternoon meeting that turned us sharing a bottle of Napa Valley wine, which turned into, ‘what’s for dinner’? I stepped into my kitchen prepared for the challenge. I found farro, a container of tomatoes, a handful of brussel sprouts, a bag of kale that had seen much better days (buh bye), an assortment of nuts, pomegranate seeds (eh, too sweet for this), and fresh herbs. Looked pretty promising to me. I proceeded to waltz around the kitchen chopping, roasting and pondering as my friend cheered me on. The results—quite simple and lovely. This recipe may be a new one for the books. A perfect weekday night!

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Foraged Farro

 

1.5 cup farro

5 cups water

1 carton cherry tomatoes, halved

1 bundle brussel sprouts (I only had about 9), shaved

2 T slivered almonds, toasted

1/4 cup parmesan, grated

3 T extra virgin olive oil

1 T ghee (or butter)

2 T chives, chopped

pinch red pepper flakes

handful italian parsley

sea salt to taste

 

Preheat the oven to 375° Toss cherry tomatoes with 1 T of olive oil, pinch of red pepper flakes and sea salt. Roast on a cookie sheet for about 20-25 minutes giving it the occasional toss.

Bring farro to a boil in 5 cups of water with 1 T olive oil and tiny pinch of salt. Stir well, reduce to medium-high heat for roughly 15-20 minutes or until the grains are fully cooked. Remove any excess liquid.

Heat the final 1 T of olive oil on a frying pan (cast iron if you have one). Sauté your brussel sprouts until nicely browned, stirring every few minutes for about 8 minutes.

Melt ghee in a separate frying pan on medium heat. Toss in almonds and move around frequently until golden (about 2 minutes). Add almonds and melted ghee to the farro along with the roasted tomatoes and sprouts. Toss in the parmesan and chives and mix well. If you’re feeling extra festive give it an extra dollop of olive oil, top with fresh italian parsley and serve!