The Heart of the Plate by Mollie Katzen

Author:Mollie Katzen
Language: eng
Format: epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2013-09-16T16:00:00+00:00

Farro and Tuscan White Beans

Makes 6 to 8 servings Vegan

Joyful, large-scale texture abounds in this generously chewy main-dish combo, making it a very satisfying meal-in-a-bowl.

Farro lives in the same grain neighborhood as wheat berries and spelt and can be used interchangeably. Wheat berries and spelt will take longer to cook, so plan accordingly.

For maximum flavor, begin with dried beans, which you need to soak ahead of time, and then simmer in garlic-and-herb-infused water. You can use canned, but this will not really save time, as you’ll be waiting for the farro to cook anyway. For dried beans, soak 1 cup in plenty of water well ahead (4 hours, minimum; overnight is fine). If you cook the beans ahead of time, any reserved bean-cooking water can be used as part of the grain-cooking water. Additional flavor layers will ensue.

Use a combination of various-colored cherry tomatoes, if available. Not only will they be beautiful, they will provide a juicy pop-in-the-mouth contrast to the more staid grain-bean backdrop.

The large skillet might seem oversized at first when you are cooking just the onion, but you will need the space to accommodate the cooked farro.

This will keep for 4 to 5 days in a tightly covered container in the refrigerator. It reheats well, covered, in a 250°F oven or toaster oven or in a microwave.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.