Broccoli Rubble Farro Salad
One of my favorite dishes growing up was Spaghetti Aglio e Olio. A simple spaghetti dish with an olive oil and garlic sauce. Sometimes we’d add peas, broccoli rabe or regular broccoli to the dish. This recipe from Smitten Kitchen immediately reminded me of those delicious, simple pasta dishes I’m so fond of. Instead of pasta, the nutty, chewy farro is used. I placed this recipe in sides, because I think if I could manage a small portion, it would be great with a grilled piece of meat or fish. Alone, it would be a delicious vegetarian main course.
Tips:
Serve warm or at room temperature as-in, with an egg on top, burrata, and/or seasoned breadcrumbs.
Use any cheese you like. Ricotta salata would be a good option too.
Chopped, sautéed greens such as Swiss chard or spinach would be a nice option.
Broccoli Rubble Farro Salad
Originally from Smitten Kitchen
Makes 2 robust servings or 4 as a side
PREP 15 minutes
COOK 30 minutes
INGREDIENTS
1 cup semi-pearled farro
1 pound broccolini, regular broccoli or broccoli rabe
4 tablespoons olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, to taste
INSTRUCTIONS
Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened, but still crisp overall. Using a small strainer or tongs, remove the broccoli from the water, leaving the water in the pot boiling.
Add farro back to same pot and cook, simmering, for 25 to 30 minutes, until tender.
Meanwhile, heat the oil in a frying pan over medium heat and add the garlic, red pepper flakes, lemon zest and some salt and pepper. Saute for a few minutes until the garlic is fragrant.
Chop the broccoli into small pieces, think just larger than the cooked farro. Use the stems and florets too. Add the broccoli to the frying pan and sauté a few minutes to break down the broccoli a bit more.
Once cooked and drained, add the farro to the broccoli mixture. Add lemon juice, black pepper and more salt to taste and stir to combine. Stir in parmesan.