Spicy Broccoli and Tomato with Farro recipe

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Ingredients

5 Thai chiles, chopped
1 tablespoon salt
1 tablespoon white sugar
1 teaspoon garlic powder
½ teaspoon red pepper flakes
½ cup farro
1 ½ cups water
1 teaspoon beef base (such as Better than Bouillon®)
1 tablespoon sesame oil
1 clove garlic, minced
1 cup chopped young broccoli florets and leaves
6 grape tomatoes, quartered
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon unsalted butter
1 tablespoon lemon juice

Nutrition Info

589.2 calories
carbohydrate: 99.5 g
cholesterol: 10.1 mg
fat: 21.1 g
fiber: 5.3 g
protein: 15.2 g
saturatedFat: 4.5 g
servingSize: -
sodium: 7033.7 mg
sugar: 16.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine Thai chiles, salt, sugar, garlic powder, and red pepper flakes in a mortar and pestle. Pound until a paste is formed.

  2. Place farro in a pot and cover with water, bring to a boil over medium-high heat. Reduce heat and add beef base. Cook farro, stirring occasionally, until tender yet firm to the bite, about 30 minutes. Drain.

  3. Heat sesame oil in a large saucepan over medium heat. Add garlic, cook until browned, 2 to 3 minutes. Stir in broccoli, cook until color brightens, about 3 minutes. Mix in tomatoes, basil, and oregano. Add butter and the chile paste, stirring constantly until melted, about 3 minutes. Add lemon juice, stir briefly. Remove pan from heat and mix in the cooked farro.

Recipe Yield

1 serving

Recipe Note

I wanted to make a pasta salad, but didn't feel like going shopping, so I rummaged through my kitchen to see what was available that could be done in less than an hour - difficult for me, since I like to cook from scratch as much as possible! I ate it as a main dish, but it would also make a great side dish. The chile paste recipe came from an online guide to pickled mangoes. The mangoes didn't come out well, so I use the chile paste to add a kick to any of my recipes.

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