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simple farro and veggies recipe

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Although great eaters, our kids are picky in the sense that they get bored and seem to want to try new things - actually this goes more so for our youngest, now 18 months old. Our oldest tends to stick to what she knows and likes and is most of the times suspicious about new unusual looking dishes.  If we get her to try it, which is a rule we have at the house - you need to at least try things once - then we are pretty much in the clear.

Their palate is peculiar: they love strong flavors, such as anchovies and aged cheeses, as well as radicchio and kale. And up until recently, soup was a given every day and kept me at ease knowing they were getting a great serving of goodness on a regular basis. However, they’ve both become reluctant towards it, the soup, and I am guessing it has to do with the monotony of texture and here is where they become picky as well - they are really weird about food texture, which may be a fact applicable to most children their ages.

Given everything stated above, last week I tried something new: farro. Apparently, it’s been around for centuries and is believed to have sustained the Roman legions… oh, and not to be mistaken for spelt. Like the tale of so many other delicious and now trendy foods, farro was considered food for the poor. In some areas where it’s grown and consumed regularly in Italy, it is believed to be key in the longevity of the populace. It is versatile and easy to cook; even more so in the case of the recipe I prepared below where I used Trader Joe’s 10 minute Farro.

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I used half an onion (diced), 2 garlic cloves (crushed), 1 to 2 tablespoons of coconut oil, 3 small carrots, 1 bunch of baby broccoli, 1 1/2 cup of TJ’s 10 minute farro, 3 cups water, cloves (ground) and salt to taste.

Chop onion into small pieces, add the crushed garlic cloves and coconut oil and let simmer over low heat, until the onion becomes translucent. Add carrots sliced into small pieces and broccoli (previously washed and cut). Season with cloves and salt to taste and involve all the ingredients. Let simmer for 5 minutes. Add farro. Mix. Add water and bring to boil on high heat. Lower heat and cover pan to let cook for 10 minutes. Turn off heat and let sit for an additional 5 minutes. Fluff farro with fork and serve. 

This was my first time preparing farro and it was a pleasant surprise. I found it a great alternative to rice or pasta and it awakened the kids’ taste buds a bit, as they were introduced to a new food and flavor.

If you happen to prepare it in any other way, I would LOVE to hear how… I am looking forward to trying it out again soon.

Happy eating :)

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LizzieD & Co

Welcome to Peá Roo, where life is a whirlwind that's mostly fun, always amusing and sometimes confusing. I'm Christine Elizabeth, and I’ll be taking you down the rabbit hole of our Portuguese-Italian-American life here in Portland, Oregon.

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