I'm quite fond of farro, a whole grain that's high in protein with a slightly sweet, nutty flavor. I often use it in place of white or brown rice. It's a healthier choice, and quite simple to prepare. Farro is cooked much the same way as pasta in rapidly boiling water until it's al dente - soft but not mushy. It works well in a quick stir fry like this one loaded with veggies, chicken, and bits of scrambled egg.
Farro Stir Fry with Chicken and Vegetables
- 1-1/2 cups Farro
- 2 skinless, bonless chicken breasts, thinly sliced
- 3 cups finely shredded kale, Swiss chard, or spinach
- 2 eggs, lightly mixed with a fork
- 1 large carrot, peeled and grated
- 1 cup sliced scallions, green and white parts
- 2 t. fish sauce
- 2 t. light soy sauce, or to taste
- 1/2 cup canola oil
Bring 4 cups water to a boil in a saucepan. Add farro and boil for 10-12 minutes until softened but not mushy. Drain in a colander and set aside.
Heat oil in a wok. When hot, add chicken in 2 batches and cook until it loses its raw color. Remove to a bowl and set aside. Return the wok to high heat, add the eggs and cook quickly until slightly set, breaking it up with your spatula. Return the farro to the wok, add a bit more oil if necessary and stir fry. Add the greens, carrots, and scallions. Add the fish sauce and light soy sauce to taste. Stir fry for a minute or two, just until the greens have wilted.
Don't miss a single post CLICK HERE to subscribe