January 15, 2008

Farro With Carrots and Rapini

4 cups water
1 cup farro*
1/2 lb rapini, roughly chopped
1/8 lb flat leaf parsley, roughly chopped
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 small onion, chopped
1 carrot, diced
2 cloves garlic, minced
juice of 1/2 lemon

Bring 4 cups water and farro to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, stirring occasionally, about 25 minutes. Drain. Meanwhile, saute the onion, carrot and garlic until the onions are transparent. Add the parsley and rapini and saute until they start to wilt. Remove from heat. Stir in to the farro. Add the vinegar and lemon juice. Mix all ingredients together. Serve hot or at room temperature.

*Farro is an ancient grain that is said to be the "mother" of all wheat. It has a nutty flavor and is found in many Italian dishes. Look for it in the "health food" or "international" isle of a well-stocked grocery store.

My thoughts:

I bought some farro a couple of months ago but didn't get around to making it until yesterday afternoon. I liked it a lot, it is slightly chewy and has a almost toasty flavor I enjoyed. I had heard that people mainly eat it in salads and soup but I wasn't in a soup or salad kind of mood. I guess this would sort of fit into the "warm" salad category if you were so inclined. At any rate, it was a great side dish and the leftovers would make a great light lunch.

And I know it must seem like we eat nothing but rapini (I didn't even post when we had the Italian sausage subs with rapini that resulted in the leftover rapini I used) but it is one of those vegetables that is consistently good during the winter months. Plus Matt is fairly obsessed, so whenever we see it, we pick some up. It's a great way to add a little extra green to a meal.