I'm always looking for quick, healthful meals for the nights when there just isn't time to cook. This one takes about 15 minutes to make and any veggies can be substituted for the ones I included. Quick-cook farro and smoked seasoning can be found at Trader Joe's, and I'm sure other stores also carry similar items. If you can't find quick-cook farro, regular farro can be used, but you'll have to cook it longer. The smoked seasoning is optional, but I think it adds a fun kick to an otherwise simple dish.
I subscribed to a weekly home-delivery organic produce service last week and we received our first box today. It was a huge box that contained all sorts of tasty and very fresh treasures. My kids are excited by the oranges and tangerines, and I am excited by having an easier way to feed my family fresh veggies. The kids are becoming difficult to shop with, so being able to make fewer trips to the grocery store is a relief. One of the items in this week's box was a bunch of baby turnips, so those little gems became the inspiration for this dish.
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| It was still steaming when I took the picture, but we were in a hurry so I didn't have time to let it cool. |
Quick Farro and Veggie Bowl
2 cups water or vegetable broth
1 can chickpeas, drained and rinsed
1 bunch baby turnips (including greens)
1 cup sliced mushrooms
1 clove garlic, minced or grated
1 handful cherry tomatoes, diced
1 Tbsp olive oil
salt and pepper to taste
smoked seasoning blend to taste (optional)
Place farro and water or broth in a saucepan and cook according to package directions.
While the farro is cooking, heat the olive oil in a saute pan. Remove and reserve the greens from the baby turnips. Dice the turnips. Saute the turnips until they begin to soften. Add the chickpeas, mushrooms, and garlic and saute for a few more minutes. Chop the turnip greens and add them to the pan along with the tomatoes, salt and pepper, and smoked seasoning. Saute until the turnip greens wilt.
Stir in the cooked farro and serve. Serves about 3.
Place farro and water or broth in a saucepan and cook according to package directions.
While the farro is cooking, heat the olive oil in a saute pan. Remove and reserve the greens from the baby turnips. Dice the turnips. Saute the turnips until they begin to soften. Add the chickpeas, mushrooms, and garlic and saute for a few more minutes. Chop the turnip greens and add them to the pan along with the tomatoes, salt and pepper, and smoked seasoning. Saute until the turnip greens wilt.
Stir in the cooked farro and serve. Serves about 3.
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