Print Recipe
4
This recipe was taken from a recent post of the Caramelize Life Blog titled It’s a Comfort-Food-Farro Kind of Day.
Ingredients
- 1 cup Bluebird Emmer Farro
- 3 cups baby spinach preferably organic, washed
- 1 handful cherry tomatoes halved
- 1/4 cup goat cheese
- 1 dash lemon pepper
- 1 pinch salt
Methods
Stove Top Method
- Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes. When farro grains are plump, soft and still chewy remove from heat and fluff with a fork
Rice Cooker Method
- I use a 1 cup grain to 1 cup liquid and set it to gaba (longer time but great for more nutrients) brown rice mode.
- Saute baby spinach with a little water and a dash of lemon pepper and a pinch of salt, until it wilts then remove from heat
- Fill warmed bowl with farro
- Crumble goat cheese onto the farro
- Top with wilted baby spinach and halved tomatoes
