Tuesday, February 23, 2010

Recipe Exchange

Ronnie Fein, my friend, food and cookbook writer, and one of the best cooks I know, sent this recipe that stars farro, because she has been eating more meatless meals. This also fits in with Terri Vanech's request for a meatless meal for Lent. I plan on trying this one night, and am prepared for husband, Jack, to look at the plate and ask -- where oh where is the chicken or fish? I'll simply tell him he has to wait 24 hours!

Tomorrow, in Pick of the Week, I'll take a look at farro, the original grain from which all others grew.

1 1/2 cups semi-pearled farro
3 Tblsp. extra-virgin olive oil, approximately
3 thick scallions, chopped
1 large tart apple, peeled and chopped
3/4 cup frozen peas
1/2 cup dried cranberries
1 tsp. chopped fresh thyme
Salt and freshly ground black pepper, to taste
  • Place the farro in a saucepan and add enough water to cover by one inch. Bring the water to a boil over high heat. Lower the heat, cover the pan, and simmer for about 30 minutes or until the farro is tender. Drain the farro if any liquid remains and place it in a bowl. Let cool slightly.
  • Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add the scallions and cook for 1-2 minutes. Add the apple, peas, cranberries and thyme and cook for 1-2 minutes. Add the farro and toss ingredients to distribute them evenly. Pour in the remaining olive oil if desired and toss ingredients. Season to taste with salt and pepper. Makes 4–6 servings.
The next recipe is one I make all the time because it is so tasty, filling and really nutritious. When I am really busy, I just add the beans and corn with purchased salsa and chop up some scallions for added flavor.

2 15-oz. cans black beans, rinsed and drained
1 10-oz, pkg. frozen corn (Trader Joe's roasted corn is the best)
4 medium tomatoes, diced, or when tomatoes are out of season, 1 16-oz. jar roasted peppers, diced (or make your own)
2 medium red onions, diced
3 scallions, chopped, with some of the green parts for color
3 garlic cloves, minced
1 or 2 jalapeno chilies, chopped (depending on how hot you like your food)
1/2 cup fresh cilantro leaves, chopped
Zest from 2 limes
Juice from two limes
Flour tortillas for serving
  • When black beans have drained and are dry, place in bowl.
  • Place corn in strainer and run under hot water until no longer frozen. Add to beans.
  • Add remaining ingredients to bowl. Let beans sit about an hour to allow flavors to blend.
  • Serve with flour tortillas. Great as a wrap. It also makes a wonderful side dish for dinner, or as a salad -- hold the tortillas -- as part of a party buffet.

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