Fun with farro

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I’ve been dying to try farro, but somehow it eluded me. I never seemed to remember to buy it when I went to the store, and when I did remember I was usually at a store that didn’t carry it.
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Alas, finally farro and I have met. And it was love at first bite. The taste is similar to barley, but a little sturdier and more nutty. I can’t wait to make ground farro for breakfast! Until then, enjoy this fridge-cleaning recipe:

Farro with asparagus, broccoli, tofu, green beans, and mushrooms

Go get:
2 T olive oil
3 cloves garlic, sliced
1 c sliced mushrooms
1/2 chopped red onion
1 bunch asparagus
1 handful (?) green beans
1/2 block tofu (I used a new sprouted tofu from trader joe’s – see below!)
2 c broccoli florets

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Let’s do this:
Add the olive oil to a large saucepan on medium heat. Add the following in order:

  • Garlic: stir to cook for about a minute
  • Onions: stir to cook for about 3-4 minutes, or until soft
  • Mushrooms: stir to cook for about 5 minutes, until soft
  • Tofu: let cook for about 8 minutes, stirring occasionally
  • Broccoli, asparagus and green beans: cover the pan and let the steam cook these for about 5-6 minutes or until tender

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