Farro is far out.

I feel very good about my lunch today. It’s a little bit higher production value than I normally go for. But wow, my work day was stressing me out! Somehow slow-cooking a big pot of farro was just what the doctor ordered. (Bulk bags from Palouse Brand are highly recommended.) That, and roasting a tray of carrots with olive oil and a generous handful of fresh herbs.

These two things combined are like the world’s simplest and not-terribly-expensive meal. So you can feel thrifty and style-y all at the same time.

When I sat down to enjoy this wonderful combination of grains and roasted vegetables, I stopped mid-meal to consider what I might do to make it even more amazing and delicious. “A bright lemony-gingery-mustardy sauce” was what pretty quickly came to mind. So I made one with not-measured quantities of lemon juice, grated ginger, stoneground mustard, olive oil and salt. Heck yeah! It was pure perfection drizzled over my plate. Plus, a bit of grated Romano cheese and a little bit of ground pepper.

Best of all, I have plenty of leftovers to enjoy later this week.

This is a good combo. Try it and lemme know what you think.

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