Friday, March 4, 2016

Friday Fish and Farro

Eating fish on Fridays is a tradition for many, but about farro?  Farro is a whole grain with a nutty flavor and a good substitute for rice.  I buy it in small quantities at the local co-op, though I first purchased a bag of farro from the chain grocery store.  It reminds me of oatmeal.  This recipe is based on one in the current issue of Food Network Magazine.

Farro with Brie and Delicata

(Serves 3)

Saute shallots in olive oil 2-3 minutes.
1 teaspoon olive oil
2 tablespoon shallots, diced

Add dry farro and toast, stirring, for 1 minute.
1/2 cup farro

Add wine and saute for 30 seconds.
1 tablespoon white wine

Add water.  Bring to a boil, then lower heat to simmer.  Cook for 30 minutes, until all water is absorbed.
2 cups water

The tastiest way to cook the squash is to cut it in half, seeded, and roast.  I did not think to do that earlier when my husband baked his breakfast biscuits, so I microwaved it for 4 minutes.  Drain and stir into farro.
1 small delicata squash, peeled, seeded and cubed, cooked

Portion farro.  Garnish each with brie wedges.
2 ounce brie cheese, rind removed, wedged 

The haddock fillets are baked with mandarin segments, zest and juice, and sprinkled with thyme and minced garlic.

One of the highlights of the day was joining my friends and fellow RDs Betty and Anna for lunch.  Savoring the flavor of food is most enjoyable when eaten with friends and loved ones.


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