Monday, December 17, 2012

Farro Likes to Party...

With other vegetables, that is. This time, my farro meshed quite well with some asparagus, mushrooms and peas. It also enjoyed being surrounded by a scarf of raw mustard greens, and being lightly sprinkled with some freshly grated Parmigiano Reggiano.

Interesting tid-bits about this dish:

  • Mustard greens paired with peas create a complete protein (didn't learn that one in school!)
  • Mustard greens are very high in vitamin A, K, C and Folate
  • Cooking the greens increases the amount of available vitamin A and K
  • But the raw greens have a higher vitamin C content (heat destroys Vitamin C)
  • The Folate appears to remain the same, whether cooked or raw

Farro with Asparagus, Peas and Mushrooms

3 cups cooked Farro (1 cup dry farro per 1.5 cups water)
2 cups asparagus, diced
1 cup mushroom, diced
2/3 cup onion, diced
1 cup peas
2-3 cups mustard greens, thinly sliced
2 garlic cloves, diced
olive oil
Juice from one lime
salt and pepper to taste
Freshly grated Parmigiano Reggiano

-Saute asparagus, mushroom and onion in 1-2 tablespoons olive oil until soft, but still with bite (about 7-10 minutes).
-Add garlic and peas last ( I used frozen peas - they're a nice last minute add-in because they heat up rather quickly)
-Serve hot and top with Parmigiano Reggiano and mustard greens.

A nice piece of salmon went well with this grain dish, and is accompanied by a raspberry fig balsamic reduction, the recipe of which can be found here.

Enjoy your greens and things.

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