Farro Stirfry

Farro Stirfry

EQUIPMENT
A 12 inch saute pan
3 quart pot for the farro
Colander
Other kitchen equipment (i.e. utensils, plates, etc.)

RECIPE
Recipe Farro Stir Fry
Yield 3 Servings
Prep/ Cook Time 30 Minutes

INGREDIENTS
1.5 cup Farro
2 heads Baby Bok choy
1 whole Poblano pepper
3 sprigs Thai Basil (regular is fine)
¼ cup Sliced Almonds
¼ cup Low sodium soy sauce
5 caps Shiitake mushrooms, sliced
1 bunch Scallions
2 cloves Garlic, minced
1 TBSP Ginger, Minced
To taste Salt and pepper
To taste Vegetable oil
1 TBSP Sesame seeds
½ bunch Cilantro
To taste Sesame oil
2 TBSP Mirin

METHOD
FARRO

• Toast the farro in a 420F oven for about 5 minutes until fragrant
• Bring 2 quarts of water to a rolling boil
• Boil the farro for about 15 minutes
• Once finished cooking, strain the farro and run under cold water
• Pour onto a tray with dry paper towels

STIR-FRY

• Place a large saute pan to high heat
• Add 3 TBSP of vegetable oil and 1 TBSP of sesame oil
• When the pan gets smoking hot, add the mushrooms and cook for about 3 minutes until golden brown
• Once the mushrooms are caramelized add the zucchini and poblanos and cook for another 2 minutes
• Add the garlic, ginger, almonds and scallions and cook for another minute
• Saute the vegetables on high heat until they become slightly charred
• Once the vegetables have color add in the farro, herbs, scallion tops and the mirin
• Cook the mirin out for another minute then add the soy sauce
• Toss until well incorporated
• Set aside

PLATING

• Top the farro stir-fry with sesame seeds and scallion tops
• Garnish with a fresh squeeze of lime