This week's featured recipe and tips by:

Terra Stoich


Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Loads more vegetables - like this Roasted Peppers and Eggplant dish - or a simple green salad.

Farro is great on salads or as a base for them, mixed into stir-fry, dressed up for a side dish, atop yogurt and in place of oatmeal! Make extra farro and keep in an airtight container in your refrigerator to add to your favorite dishes all week long.

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Fried Farro with Asparagus

Ingredients

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  • 1 cup (uncooked) emmer farro, rinsed
  • 2 eggs, beaten
  • 1 tablespoon sesame oil
  • Oil for frying
  • 4 green onions, thinly sliced (white and green parts), divided
  • 1 clove garlic, minced
  • 1 generous cup asparagus (about 1/2 pound), sliced diagonally in 1/4-inch pieces
  • Soy sauce to taste
  • Toasted sesame seeds for garnish

Directions

Place farro in a saucepan covered with lightly salted water by a few inches. Bring to a boil. Reduce heat and simmer 25-30 minutes, or until tender. Drain and cool (can be done a day ahead).
Combine eggs and sesame oil; set aside.  Lightly coat a large non-stick pan or wok with oil and heat to medium-high. Add garlic and white part of green onions; stir fry about 10 seconds. Add asparagus; stir fry about 30 seconds or until bright green. Add cooked farro and toss until warmed through.
Push farro and asparagus aside to one half of pan. Add a little more oil to empty side of pan and add egg. Do not disturb until almost set. Stir into farro, breaking egg into pieces. Toss in remaining green onion and season very lightly with soy sauce. Garnish with sesame seeds and serve hot. 

This dish readily accepts variations! Add whatever fresh vegetables are in season. Try kale, shredded carrots, summer squash, cabbage, fresh green peas … so many options!
Recipe from Central Market Mill Creek - Culinary Resource Center
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