Is there anything worse than being stuck in an endless spiral of confusion and bureaucracy that is practically mandatory when dealing with things like taxes, bills, insurance, HR departments, or schooling? Everything is so automated that when you have to call to get a question answered half the time it takes 10 minutes just to get to an actual person but even then, there’s only so much you can communicate and accomplish over the phone. Less and less is done face-to-face. In today’s job market the initial hiring steps are almost exclusively done online, forcing you to whittle down your life and career achievements to a little piece of electronic paper. Don’t get me wrong, I love the internet and have been given so many opportunities and friendships because of it. But in some instances I feel like things would be so much easier if I could just see and talk to someone in person. Do you ever feel that way?
Sorry for that little rant but lately I’ve been dealing with some issues over the phone that have been so incredibly frustrating. But let’s move on to the food! Today I felt obligated to bring you a healthy recipe after posting such an indulgent one the other day. The best part about this healthy recipe, though, is that it doesn’t taste healthy. If you’ve never had farro you have to try it. I can usually find it in the bulk grain bins at my local health food store or even at specialty kitchen stores like Sur la Table. It’s really good for you and has incredible taste and texture so you can’t beat that.
Taste: Earthy, nutty, and savory.
Texture: I love the firm and chewy texture of farro, it doesn’t even feel healthy when you’re eating it.
Ease: Much simpler than traditional risotto.
Appearance: This dish is rustic which matches its earthy flavor profile and the utilization of this incredible ancient grain.
Pros: Easier and healthier than traditional risotto.
Would I make this again? Yes.
Yield: Serves 5
1 onion, minced
1 carrot, peeled and finely chopped
1 tablespoon olive oil
Salt and pepper
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1 1/2 cups farro
2 cups low-sodium chicken broth
1 1/2 cups water
2 tablespoons minced fresh parsley
1 teaspoon fresh lemon juice
In a large saucepan, combine the onion, carrot, oil, and 1/4 teaspoon salt. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
Stir in the farro and toast until fragrant, about 2 minutes. Stir in the broth and water and bring to a simmer. Reduce the heat to low and continue to simmer, stirring often, until the farro is tender, 20 to 25 minutes.
Stir in the parsley and lemon juice and season to taste with salt and pepper.