As I started the Food for Thought blogs I quickly realized that many of the recipes morph into
I didn’t realize I liked leftovers that much!
Cooking for a family of 4 it was hard for me to figure out how to downsize my cooking after the “boys” went to college …
so I didn’t and now we have plenty of leftovers!
The great thing about leftovers …
leftovers really do taste better
you don’t have to cook as often
and there’s always a few go-to side dishes around making life and food choices quick, simple + healthy.
My Simple Real Life Truth ~
I had tried Farro at different functions, then at our local food market from their prepared food department. I wanted to give it a try myself but I was pretty intimidated, then I turned to the recipe on the bag and it was easy easy easy.
it’s a grain.
it’s kind of hearty a little chewy, similar to barley.
it’s pretty versatile like barley, rice or a pasta.
about 100 calories per 1/2 cup cooked serving.
is easy to cook but takes a little time.
works well with just about anything from a green salad to meat, fish or chicken.
For a quick and delicious lunch …
I’ve added other things to the Farro recipe below like dried cranberries and walnuts. Serve it cold over spinach salad topped with a little blue cheese and a drizzle of Good Season’s Italian Dressing made with balsamic vinegar and olive oil.
For a leftover ++
Combine the farro recipe below to left-over lentils, serve warm.
Farro + Sautéed Vegetables
Farro, I usually buy Bob’s Red Mill Organic Farro
Vegetable Stock (low sodium), 1 box or about 32 ounces
Mushrooms, 1 package baby bella
Garlic, 2-3 cloves
Peas, about 2/3 cup
Parmesan Cheese, about 1/4 cup
Butter, 1-2 Tbs.
Pot to cook farrow
Saute pan to saute vegetables
Pan to cook peas
Cook Farro according to package directions.
Combine 1 cup farro in 3 cups of Stock (I like vegetable stock -low sodium) or water or a combination of the two.
Bring to a boil; reduce heat to medium-low and simmer for 30 minutes ~ mine usually takes 40/45 minutes. If the liquids cook down but the farro is not completely cooked to your liking yet, add extra water while its cooking to keep it from sticking to the pot.
Taste it to make sure it’s done. Farro should be chewy + a bit crunchy.
When it’s done, I put the farro in a colander and run cold water over it, this way it gets rid of any starchy build-up.
Quick Tip …
If you don’t have the time, equipment or the room in your kitchen to chop up the vege’s, check out your local food store, most of them have vege’s even garlic already cut up that you can easily use. Garlic is also available in a jar.
Clean and cut off bottom of the stems.
In a saute pan on low heat, add a little butter 1 Tablespoon or less and a swish of Olive Oil.
I like the two flavors together with mushrooms.
Saute on low heat, be patient let them cook down.
Take out the mushrooms and transfer to another dish.
Peel and dice (cut up small) carrots.
Saute in pan you used for the mushrooms, add a little extra olive oil, butter or chicken stock to keep them from sticking to the pan.
Cook until softened a bit, but still with a little crunch.
Peel and slice a couple cloves of garlic.
I use frozen peas from my local Italian Market, cook according to directions, usually it’s just a quick boil in water.
Add the Mushrooms to the carrots.
Add the cooked peas.
Add the Farro to the Sautéed vegetables.
Season to taste, a little sea salt and pepper and a sprinkle of parmesan cheese.
a little involved, but just think of the awesome leftovers.
According to the Mayo Clinic
Leftovers can be kept for three to four days in the refrigerator. Be sure to eat them within that time. After that the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.
Enjoy! ~ Nancy
be happy + be comfortable in your home