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 caloriescarbohydrate: 99.5 gcholesterol: 10.1 mgfat: 21.1 gfiber: 5.3 gprotein: 15.2 gsaturatedFat: 4.5 gservingSize: -sodium: 7033.7 mgsugar: 16.6 gtransFat: : -unsaturatedFat: : -
Directions Spicy Broccoli and Tomato with Farro
Directions
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Combine Thai chiles, salt, sugar, garlic powder, and red pepper flakes in a mortar and pestle. Pound until a paste is formed.
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.
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.