Tonight’s meal was half-fresh and half-left over. It consisted of yesterday’s summery salads, soy & lime grilled chicken, and farro with avocado. The poultry eaters said the chicken could use some improvement, once I get it right I’ll post the recipe. Shane wasn’t crazy about the farro but I liked it a lot.
• Basic Farro •
I think farro is generally good when boiled until al dente, cooled and mixed with olive oil, salt and pretty much anything (think crumbly cheese, nuts, dried cranberries, beans, etc.) Tonight I added lime juice and perfectly ripe avocado chunks.
