Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Farro and cucumber-roasted pepper salad

jason

I'm sure I've said it before, but I think I'll say it again... I don't think I can get enough of farro, or spelt. It doesn't take much to tempt me with farro...

Cooked in a rice cooker, it's easy to throw together on a weeknight.

It's just comfort food, so I never do anything fancy with it... After the berries are cooked, I almost always always mix it with some some variation of caramelized onions/shallots, sauteed carrots, occasional celery, and often a little cream. But what else does farro need? It's like rice, except that it's a bit nutty... it's not a dramatic dish. What can you say about spelt, anyway?

I added some pine nuts when I sauteed the onions, and they toasted up nicely. I also added some Cowgirl Creamery nettle-wrapped St. Pat cheese, which is only available in the springtime. The nettles are just a little prickly-tasting and slightly bitter, but they add some character to a simple creamy cheese.

This time I made a little cucumber salad and roasted cucumbers to go along with the farro. It's tossed with a simple vinaigrette with a really good balsamic vinegar.

I wasn't terribly hungry, so you'll see that this isn't a very large plating. I served it with a small glass of wine. If I had had a larger appetite, I would have had some sort of lentil soup or minestrone or something along that line.

I think I had some ice cream later. I'm so bad.

Farro and cucumber-roasted pepper salad