The New Whole Grains Cookbook by Robin Asbell

Author:Robin Asbell
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2007-03-24T16:00:00+00:00

In a small, heavy saucepan, dry-toast the farro over high heat until hot and lightly fragrant. Add the vegetable stock, rosemary, and a pinch of salt. Bring to a boil, reduce the heat to a simmer, and cover. Cook for about an hour, until tender. Drain any excess stock and cool to room temperature.

Put the garlic, basil, and pine nuts in the work bowl of a food processor and process to chop very finely. Add the remaining ½ teaspoon salt and lemon juice and process until smooth. Gradually add the olive oil to make a smooth paste.

Trim and halve the baby artichokes and put in a large bowl of cold water with half of the lemon. Bring a large pot of water to a boil, drain the artichokes, and boil them until a knife inserted into an artichoke enters easily.

In a serving bowl, toss the cooked grain, dressing, artichokes, bell pepper, and edamame. Crack black pepper over the salad and serve.

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