From e5ca3143f1ff42fda58fb8c30ee86ed1d0475f4c Mon Sep 17 00:00:00 2001 From: Laurel Dodgen Date: Fri, 12 Nov 2021 15:11:29 -0800 Subject: [PATCH] Add new recipe Broccoli Rubblde Farro Salad. --- recipes/broccoli_rubble_farro.mdwn | 33 ++++++++++++++++++++++++++++++ 1 file changed, 33 insertions(+) create mode 100644 recipes/broccoli_rubble_farro.mdwn diff --git a/recipes/broccoli_rubble_farro.mdwn b/recipes/broccoli_rubble_farro.mdwn new file mode 100644 index 0000000..77a7eb3 --- /dev/null +++ b/recipes/broccoli_rubble_farro.mdwn @@ -0,0 +1,33 @@ +[[!meta title="Broccoli Rubble Farro Recipe"]] + +Adapted from Smitten Kitchen + +1645 cal/recipe + +## Ingredients + ++ 1 c dry, semi-pearled farro ++ 1 c fresh broccoli ++ 3 tbsp olive oil (plus 1 tbsp if roasting) ++ 2 cloves garlic, peeled and minced ++ 1/6 tsp red pepper flakes ++ 1 lemon, zested and juiced ++ 1 tsp kosher salt ++ 4 oz pecorino romano, grated + +## Directions + ++ Bring large pot of salted water to a boil. ++ Add farro and cook until farro is soft, about 20-30 min. ++ Drain cooked farro and cool to room temperature. ++ Meanwhile, roast or blanch broccoli. ++ To Roast: wash broccoli, split stems up to separate florets, and chop stems to 1/2 inch. Toss broccoli with 1 tbsp olive oil and cook at 425 F for 35 min, stirring half-way through. ++ To Blanch: bring large pot of salted water to boil, split stems up to separate florets, boil broccoli pieces for 2 1/2 min in batches that can fully submerge, remove immediately to cool. ++ When finished roasting or blanching, chop broccoli. ++ In a large sauté pan, heat 3 tbsp olive oil over medium heat until hot. ++ Add garlic and pepper flakes, and cook for 90 sec, until garlic is faintly golden. ++ Remove from heat and stir in chopped broccoli, lemon zest, and salt. ++ Stir broccoli mixture into farro. ++ Add lemon juice and cheese and stir well. + +[[!tag broccoli lemon farro]] -- 2.39.5