A solid choice when looking for hearty grains with a little crunch. Feta or Goat cheese adds a tangy component that compliments the sweetness of the bell peppers. Grilling the vegetables to achieve a char is recommended, but broiling or baking is fine, too. This recipe features broccolini, which holds up well to any type of cooking and retains its firmness. This can be served warm or cold.
Ingredients (serves 2)
1 cup Farro
3 stems of broccolini
1/3 red bell pepper
1/4 onion - cut into a wedge
4 oz feta - preferably imported
Olive Oil
Salt
Black Pepper
Lemon (optional)
substitutions and additions:
Goat, or blue cheese for feta
Zucchini/Squash
Eggplant
Fennel
Steps
Prepare the farro separately , strain and set aside.
Grill or broil the veggies to achieve a char (brush with oil)
Red Pepper and Onions take longer to caramelize, so start with them.
the broccolini flowers will char quickly, but the stems are pretty firm. You can cover the florets with foil if you don't want too much char, or, chop them and cook separately.
After the vegetables are grilled, chop them on a cutting board, and add to the farro.
Add the feta in small chunks or crumbles, add salt and black pepper and a Tbsp of olive oil and incorporate all the ingredients.
Serve immediately, or refrigerate.
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