January 11, 2020–I said I was going to start eating healthier in the new year. As if a sign from the food gods I say this recipe on the Food & Wine website. All of the ingredients looked health. I never use all of the celery in a bunch so I did not add it to the dish. I also added some white mushrooms and peppers (not pictured) because I thought they would add some additional flavor and color.
In a large pot, add the farro, carrots, onion, garlic and bay leaf. Fill the pot with enough cold water to cover the farro by 1 inch. Bring everything to a simmer over high heat, reduce the heat to moderate, and cook until the farro is tender but chewy. Drain, discard the solids, and spread the farro on a rimmed baking sheet to cool.
While the farro is cooling fry the cauliflower until it is crispy.
VCB received a Jamon Iberico de Bellota for Christmas so I decided to replace the prosciutto with some Jamon.
Jamon Iberico de Bellota is traditionally sliced very thin but since I wanted some texture we sliced it on the thicker side.
After dicing the jamon I prepped the remainder of the ingredients.
In one bowl I combined the sautéed mushrooms and peppers. To the cooled farro, I added the cauliflower, jamon, olive oil, lemon juice, and herbs.
I thought it need some more crunch so I added some toasted, chopped pecans. Season with some salt and pepper. Bon Appetite!
