法罗碗与什叶派 +冬季绿色

It is the heart that makes a man rich.亨利·沃德·比彻(Henry Ward Beecher)

这顿饭是如此简单,太好了,我不禁为大家在博客上分享。从某个时间角度来看,这是一个赢家,因为准备的一些简单任务可能会让您感到非常高兴,因为当忙碌的工作日之后,时钟碰到晚餐时,您就可以获得自己的成分。我在这里使用了Farro,因为它因其美丽的坚果叮咬和高蛋白质含量而被许多人重新发现。它使您最喜欢的谷物碗变得非常满意,这就是为什么我只需要与您分享它的原因。

Also called Emmer, Farro is a beautiful ancient wheat strain, prized for its genetic similarity to the very first wheat cultivated by ancient Mediterranean civilizations. Farro once dominated the fields of the Near East, northern Africa and ancient Europe until early Roman times when farmers crossed wheat species to produce modern strains like durum. Its survival as a popular wheat strain in Italy is partially due to its symbiotic relationship with Arborio rice grown in the country’s north – rice farmers plant Farro as a protective winter cover for their rice fields. As it is now being enjoyed by many whole food enthusiasts, it sadly can still be tough to find in grocery stores – and most of the brands you’ll find offer product that has been par-boiled and sourced from far-away Italy. I use organically grownCanadian Farro,但是您当然可以使用任何可以动手的东西。您不会失望的。

法罗碗与什叶派 +冬季绿色
法罗碗与什叶派 +冬季绿色

In other news, I’ve made yet another aesthetic change to the site (new header) as I find myself feeling more and more grounded, and as a result – feeling more and more available to spread my focus again (though co-operating a new business keeps me pretty darned engaged). This means a very organic return to the very reason I started this blog, to talking about real things and sharing more recipes for real life. I’m feeling much more in the driver’s seat these days, instead of rolling around with a depleted tank during the somewhat frenetic days, weeks, and months I’m looking back on. It’s pretty scary to realize that if left unchecked, unintentionally nurtured habits and counter-productive thought patterns can grab a foothold and literally carry on forever. Without taking the time for awareness, reflection, and real talk with real people, you might not even realize that patterns have developed as we all get caught in the chase. Running on auto-pilot just isn’t a thing we do here in this house, and I for one am not content to let maturity (read: I’m becoming acutely aware of the possible effects of getting older) mean stagnancy in any way. I’ve learned so much about compromise these past few years and how we really are the only ones that can control our own lives. It’s all about making choices, and understanding the impact of those choices on your life. Nothing is permanent which is the beautiful thing – and shit storms come and go. When the time comes and you’re ready, you can always re-structure things to accommodate a new reality, and forge ahead at creating whatever you want to manifest next. I encourage anyone who wants to feel more in control to look long and hard at not what you want to gain, but at just需要放手。A million thank you’s for being here, and for reading this…..never mind jumping on this delicious recipe, STAT xo

法罗碗与什叶派 +冬季绿色
法罗碗与什叶派 +冬季绿色
法罗碗with Shiitakes + Winter Greens:

~ adapted from泡菜妈妈
1 cup cooked麦香
4 shiitake mushrooms, thinly sliced
4 brussels sprouts, halved and shredded
2 leaves curly kale, stemmed and chopped
1个鸡蛋(当地人可以得到这些是从Urban Digs传递的
烹饪橄榄油

阿根廷香辣酱:

2 tbsp red wine vinegar
1/2 shallot, minced (about 1 heaping tbsp)
2/3杯橄榄油
1/4杯精细的香菜
1/4杯精细切碎的欧芹
salt to taste (check out thissmoked sea salt from Vancouver Island Salt Co.

To pre-cook, the Farro, follow the package instructions. Cooked Farro can be kept in the fridge in a sealed container for up to 5 days. Have it on hand to make a new creation every night, or just eat this.

In a small bowl, combine the vinegar and the chopped shallot, and let sit for about 20 minutes. Add the remaining ingredients and mix well. The sauce is ready to use right away, but it’s best if you can allow the mixture to sit for a few hours to allow the flavours to meld together.

当准备准备,熟Farro的地方medium saucepan and add a few tbsp of water. Heat, covered on low heat while you cook the remaining ingredients. Heat a skillet and add a tablespoon or so of olive oil. Cook the sliced mushrooms until brown, and remove from heat and set aside. Next, add some more oil and cook the kale and brussels sprouts for 2 minutes or so, until bright green and just softened. Remove and set aside. Heat the pan one more time with oil and add the egg, cooking as desired.

要食用,将热法罗放入一个碗中,然后在上面加入蘑菇,蔬菜和鸡蛋。将酱汁大方倒在顶部,根据需要加盐和黑胡椒粉。此食谱提供一个 - 只需根据您在桌子上的期望而繁殖!

法罗碗与什叶派 +冬季绿色
法罗碗与什叶派 +冬季绿色

4 responses to “法罗碗与什叶派 +冬季绿色透明

  1. Morning!
    我们现在正在一场暴风雪。我们不断失去力量。我在这里只是检查一下我看到您的帖子时收到的电子邮件。我很高兴我花时间去您的网站阅读。这也是一个很棒的帖子,也是一个很棒的食谱。
    我发现我在大多数时候都生活在“自动驾驶”上,好吧……所有时间……我真的感到有必要重新夺回我的生活,以使其再次成为我的生活。您的话使我感动了我,并决定停止定居自动驾驶,并对生活做出反应,开始出现并过着我的生活。做出我想要的选择,而不是对发生的事情做出反应。
    Thank you so much! I am going to get the ingredients and try this recipe. And I am going to return to this post for the inspiration to make changes in my life. Best regards!

  2. Do you have a suggestion for a substitute for kale? We’ve tried and tried, but we just don’t like it… I’m thinking maybe chard or beet greens? Spinach maybe?

    One other thing – the farro in my grocery store is “pearled,” so the bran has been removed and it isn’t really whole grain any more. But the natural farro they have at the health food store apparently needs to be cooked for about a week… (okay, exaggerating a touch, LOL). Is there a middle ground available somewhere?

    非常感谢您提供的出色食谱,迫不及待想尝试它。

  3. I made this tonight and it was DELICIOUS! It was such a great combination of hearty, healthy and savory. Thanks for a great combination and beautiful way to use up the small amount of Farro I had left!

Leave a Reply

您的电子邮件地址不会被公开。必需的地方已做标记*

Instagram