In my house, there are times when the clock strikes “dinner,” everyone says “I’m hungry” at the same time and I haven’t given any thought at all to what I’m going to make. With no ideas, few ingredients and zero motivation, my only desire is to disappear into a puff of smoke. Then suddenly, a dark shadow envelopes me.
Hello, Anxiety, is that you? I ask, as I slip into crisis mode.
If only I had a file of recipes like this, dinnertime could be a dream. It might even be stress-relieving rather than stress-producing to put on my kitchen game-face.
From now on, I’m going to keep farro in my pantry to fill in when everyone (myself included) is tired of quinoa. Also known as emmer wheat, farro, once a staple crop in ancient Rome, was replaced by other forms of wheat that weren’t as difficult to harvest. Now, thanks to a study conducted by scientists in Turkey, we know that farro has higher levels of antioxidants than other forms of wheat. In no time, more of us will be saying, “Bring on the farro!”
- 1 medium carrot, peeled into ribbons
- 2 tablespoons fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon kosher salt
- Freshly cracked black pepper
- 1 ½ cups baby arugula
- 1 tablespoon olive oil
- ½ cup minced shallots
- 3 garlic cloves, minced
- 1 ½ cups chopped carrots
- 2 cups Pacific low-sodium vegetable broth
- ½ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 ¼ cups semi-pearled farro, rinsed
- 3 cups Pacific low-sodium vegetable broth, plus more if needed
- ½ teaspoon kosher salt
- ¼ cup grated Parmigiano-Reggiano cheese, plus
- 2 tablespoons freshly shaved, for garnish
For the salad:
- In a medium bowl, combine the carrot ribbons, lemon juice, olive oil, salt, and a pinch of black pepper to taste.
- Refrigerate until ready to serve.
For the carrot puree:
- In a large deep nonstick skillet, heat the oil over medium heat.
- Add the shallots and garlic and cook, stirring, until soft, 3 to 4 minutes.
- Add the carrots and vegetable broth and season with the salt and black pepper.
- Bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until the carrots are soft, about 30 minutes.
- Remove the pan from the heat and let cool slightly.
- Puree the carrots in a blender or with an immersion blender (be careful to keep the lid slightly ajar to release the steam, and cover with a kitchen towel to catch any splatters).
- Set aside.
For the farrotto:
- In a large saucepan, combine the farro, vegetable broth, and salt.
- Bring to a low boil over medium-low heat and cook until the farro is al dente, 15 to 20 minutes or according to package directions.
- Drain and return the farro to the pan.
- Add the carrot puree to the farro and cook over medium-low heat, stirring occasionally, until creamy, 4 to 6 minutes, adding more vegetable broth if needed.
- Stir in the grated Parmesan.
To serve, toss the arugula with the carrot ribbons. Divide the farrotto among 4 plates, sprinkle with the shaved Parmesan, and top with carrots and arugula.
Source: Skinny Taste Cookbook