Can anyone guess what my favorite new ingredient is?
It’s just so delectably chewy. And it seems to be flexible enough to go with anything–I have a great Asian inspired dish coming soon that I used farro with instead of rice and it was wonderful. This, however, is a more traditional take on farro.
I want to point out as well that despite the delicious skirt steak that I used for this recipe, you could just as easily choose to not top it with anything or top it with marinated and seared tofu for a vegetarian take. Or a roast pork tenderloin. Anything, really.
So about the “recipe.” I had one of those evenings where I did not write anything down, but here is the general idea: I sautéed onions and garlic in olive oil, added chopped crimini mushrooms in batches to brown, added zucchini, and then deglazed with a decent amount of red wine which I then reduced. Maybe 1 cup to half cup? I also added some low sodium beef stock, maybe 1 cup, and let it reduce down. Salt and pepper to taste and then I added the farro, which had been cooked in beef stock and water. Toss it all together and serve with sliced green onions, a drizzle of Balsamic vinegar and shaved Parmesam or Asiago. Serve grilled steak on top of it.