PEARLED FARRO WITH ASPARAGUS COINS

A few years ago I posted a pasta recipe using tiny little asparagus coins as a component of the sauce. The other day I decided to roast them and ended up with a side dish that won me over. Added bonus: it is super fast to prepare. Pearled farro cooks a lot faster than the regular grain, and I did not detect any loss in flavor or texture. If you find it in your grocery store, stock on a few bags.

PEARLED FARRO WITH ROASTED ASPARAGUS COINS
(from the Bewitching Kitchen)

3/4 cup pearled farro
asparagus stalks, cut in very small rounds
2 Tablespoons olive oil
salt and freshly ground black pepper to taste
Herbes de Provence
squirt of lemon juice

Heat oven to 420F.

Bring a large pot of salted water to boil. Add the farro, cook for 15 to 20 minutes. If you like it with a bit more bite, check at 15 minutes and if it’s done to your liking, drain and reserve.

Meanwhile coat the asparagus coins with olive oil, season with salt, pepper, and Herbes de Provence, amounts are flexible, just go with your intuition. For a regular size asparagus bundle I used 1/4 tsp Herbes de Provence.

Place the asparagus in a single layer in a baking dish covered with aluminum foil to facilitate clean-up. Roast for about 15 minutes moving it around the baking sheet.  When they are done, squirt some lemon juice, adjust seasoning and mix with the warm farro.  Serve right away. Leftovers are great also. Even cold as a salad.

ENJOY!

to print the recipe, click here

Comments: Many variations are possible here. If you don’t want to roast the asparagus coins, simply sautee them quickly in olive oil plus all the spices. Because the coins are so tiny, they cook very fast, so doing the top of the stove method, they can be ready in 5 minutes for sure. The roasted version has slightly more intense flavor. The second picture shows a similar approach (top of the stove), but using zucchini. Also very delicious.

I use farro a lot, but was a bit unsure about trying the pearled version, thinking it would not be nearly as good. I was wrong. It is a way to make farro a suitable option for a fast side dish after a busy day in the lab.

I hope you’ll give this simple recipe a try.

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BLACK RICE WITH ROASTED CAULIFLOWER

Rice is hardly regarded as a special side dish, unless it gets fancied up as a risotto, joined to all sorts of goodies and a nice amount of butter. But, black rice, also known as Forbidden Rice, is another story. Dark, mysterious, with a heartier texture and more assertive flavor, it has the potential to make any meal special. I recently paired it with roasted cauliflower, and we were both very pleased with how it turned out.

BLACK RICE AND ROASTED CAULIFLOWER
(from the Bewitching Kitchen)

1 cup black rice
1 + 3/4 cup water
salt to taste
1 head cauliflower
4 tablespoons olive oil, divided (3 + 1)
juice of half lemon
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp ground ginger
1/8 tsp cayenne pepper

Soak the rice in plenty of cold water for 45 minutes. Drain, and rinse well. Add to a sauce pan with the water seasoned with salt. Bring to a boil, reduce heat, simmer with a tight-fitting lid for about 35 minutes, until the liquid is absorbed. Leave in the pan undisturbed for five minutes before serving.

To roast the cauliflower, cut the florets in a way that they get a flat side. Mix them with 3 tablespoons of olive oil, season with salt and pepper, and place as a single layer in a baking sheet, covering tightly with aluminum foil. Roast at 450 F for 10 minutes, remove the foil, roast for 15 more minutes, flipping the pieces mid way through (or at least moving them around a little, so that new spots touch the bottom of the pan. Depending on how dark you like your cauliflower, let them roast longer.  Meanwhile, mix the remaining tablespoon of olive oil with the lemon juice and spices. When the cauliflower is ready, drizzle the spice mixture, toss gently.

Serve the cauliflower over the hot, steamy rice.

ENJOY!

to print the recipe, click here

Comments: Black rice is very nutritious, high in iron and fiber, its purple color coming from anthocyanins. It is actually the food item with the highest content of this anti-oxidant. Not too shabby, right? If you’ve never tried it, the taste is similar to brown rice, and the texture might resemble a bit wild rice. All that to tell you, Forbidden Rice is not just a pretty face. However, it can be a bit tricky to cook it perfectly. After having a few lousy experiences with it, I have two pieces of advice: soak it for 45 minutes to 1 hour before cooking, rinse well.  And use 1 + 3/4 cup of water per cup of rice, not more. Recipes that tell you to use 2:1 will most certainly leave you with a soupy concoction, in which the nice bite of this grain will be compromised.

The cauliflower. I got inspiration from a Fine Cooking article on steam-roasted vegetables. I simplified considerably their take on steam-roasted cauliflower with Indian spices, and shared this stream-lined version with you.

As full-blown omnivores, we paired this side dish with very juicy and very delicious chicken thighs, my default recipe which is on our table every couple of weeks.Yes, it is a lot of chicken, but we got two full dinners out of it, and one lunch for yours truly.

For such a simple preparation with humble ingredients, we were quite amazed by how much we enjoyed it. Once the weather warms up (and I turn into a cheerful human being again instead of The Resident Curmudgeon)  I intend to make black rice salad, because it seems to me it might be a real winner also.

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https://www.finecooking.com/recipe/steam-roasted-indian-spiced-cauliflower