Have you guys heard about FARRO?! It's only my most exciting grain discovery since quinoa. It is soft yet toothsome with a delightfully nutty flavor. Low in gluten, rich in protein, fiber and vitamins A, B, C and E. If brown rice had a cool, super-friendly Italian cousin, it would be farro.
Today's lunch (challenge no. 20) is farro-ful. I don't have a specific recipe for you, but there are plenty of great ones online (I recommend this one from the Food Network).
Roughly: I sauteed some onions, garlic, red and yellow peppers over medium heat until soft. I added some spinach and let that cook down. I added the farro (about 3/4 cup, soaked for a few minutes and then drained) and let it "toast" for a minute or two. Then I started adding vegetable stock. Three cups were added in total, but I added it gradually. Let the farro soak it up before you put in more. Near the end I added salt and pepper to taste.
Farro is perfect if you have a ton of random veggies you need to use up. Veggies + farro + vegetable stock = perfection. I feel like this is going to be a staple in the Hamilton-Pickles-Potts household.
Dagmar's last name is Pickles.