Nutty, hearty, and healthy, farro is an Italian whole grain that's an ancestor to modern-day wheat. "The thing I love about it is that it creates a great wheat-flavored broth," Fox says. If you can't find farro, substitute spelt or pearled barley. You can also garnish with edible seasonal flowers, if desired. Here, Fox uses flowering kale.
- 4 Tbs. olive oil, divided
- 1 small onion, finely chopped (1 cup)
- 1/2 cup green garlic, thinly sliced, or 1/2 cup sliced green onions or baby leeks
- 1 1/2 cups pearled farro
- 1/2 cup dry white wine
- 2 cups low-sodium vegetable broth
- 1 cup fresh English peas
- 10 mint leaves
- 1 clove garlic
- 1 watermelon radish, thinly sliced
1. Heat 1 Tbs. oil over medium heat. Add onion and green garlic, and cook 1 to 2 minutes, or until softened. Add farro, and sauté 2 to 3 minutes, or until farro is lightly toasted. Stir in wine, and simmer 2 to 3 minutes, or until most of liquid has evaporated.
2. Add vegetable broth and 2 cups water. Reduce heat to medium-low, and simmer 45 minutes, or until farro is tender, stirring occasionally.
3. Blanch peas in boiling, salted water 3 minutes. Drain, transfer to large bowl of ice water to cool, and drain again. Pat dry with paper towels or dish towel.
4. Pulse peas, mint, garlic, and2 Tbs. oil in food processor until coarsely chopped.
5. Fold pea mixture into farro. Divide stew among 4 serving bowls, top with radish slices, garnish with edible flowers, if desired.
- Calories: 423
- Carbohydrate Content: 62 g
- Fat Content: 14 g
- Fiber Content: 8 g
- Protein Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 129 mg
- Sugar Content: 6 g