OK, this is a total refrigerator/freezer clean out side dish…
…and I’m guiltily in-love.
Let’s just say that FARRO is my new favorite go-to.
I have always been a big supporter of using up as many ingredients as I can to make sure nothing goes to waste. And yes, sometimes I test the boundaries… where one item may not pair quite as perfectly with the next, but ‘ya know what, at least I tried it, and learned from it, and went to bed full’.
And sometimes I leave the dinner table thinking “Jenn, you’re a genius. This is so good. You knew these ingredients would pair well together. Trust yourself! This is SO GOOD. Remember this recipe.“
You take the good with the bad!
I have learned a lot about what I can and cannot pair together but it still is fun to experiment from time to time. This was a complete experiment – although given the ingredients, I had a feeling I was playing it safe… and I was ok with that!
I was on the hunt for a side dish. I already had my protein, but needed a vegetable/filling side dish.
I knew I had farro in the cupboard and a load of veggies in the freezer. I also knew I had one ripe tomato and one yellow pepper (that I knew I had to use sooner rather than later). I also knew I had at least one lemon in the fridge…. and pine nuts! Now, who doesn’t LOVE pine nuts. I LOVE pine nuts. Toast them with a drizzle of olive oil and a sprinkling of sea salt and you can toss those babies on anything!
Any who, this recipe came along in a flash with a few simple ingredients that were already in my kitchen.
(Quick confession: I am a total sucker for risotto. The creamier the better. I load that up with butter and milk and really just overindulge – 2-3 servings please. Farro is a healthy alternative for me. It provides a similar texture without the “Jenn, you’re gonna have a big fat belly” guilt.)
You can also toss some grilled chicken into this tomorrow and eat it for lunch. 😉 Yes, I have done this.
- dried farro - cook according to instructions and cooled to room temperature
- 1 Tbl butter, room temperature
- yellow bell pepper, chopped
- tomato, chopped
- frozen peas, thawed
- scallions, chopped
- pine nuts, toasted with a drizzle olive oil and a sprinkling or sea salt
- freshly squeezed lemon juice
- olive oil
- sea salt
- freshly ground black pepper
- Cook farro according to instructions. Add 1 Tbl. butter to warm farro while cooking. Once cooked to desired texture, transfer to large mixing bowl and let cool to room temperature.
- Toss in yellow bell pepper, tomato and a cup of thawed frozen peas
- Drizzle juice of 1/2 lemon and 2 Tbl. olive oil
- Season with salt and pepper to taste
- Add more lemon juice and olive oil if needed, as well as salt and pepper
- Serve room temperature