Cabbage, Farro and Vegetables melange

October 18, 2014 Published by Dina 1 Comment

I am not very good at using the freezer but my fridge always has some cooked items ready to be incorporated into my daily adventure in the kitchen. Any time you’d look in my fridge you are likely to find a container with cooked grain or legumes, homemade dressings and sauces in little jars, store bought sauces that I like, creme fraiche etc. These items make it easy to quickly assemble a lunch or dinner which at out house are usually pretty simple but fresh. One such item that came in handy today is a container with cooked farro from a day or so ago. I wasn’t sure what it was destined for when I cooked it but I had some warm dish in mind. So, today it made it into a vegetable and grain dish that I served with a drizzle of Indian inspired mango sauce. It was simple and good and I think blog worthy. Oh, yes, I had some bread crumbs and pine nuts left from another dish so I sprinkled them on top once I served it. It added a nice crunch and extra flavour.

Here it is.

Serves 4


Ingredients:


2 cups cooked farro

Cabbage and potatoes

Cabbage and potatoes

2 tablespoons olive oil (or use just water for fat free)

1/2 cabbage, shredded not too fine

1 jalapeño pepper, seeded and finely diced

A handful of snow peas, cut on the diagonal

A handful of spinach or kale, chopped

10 baby potatoes, steamed and cut in half or quarters

Salt, pepper

Optional: Indian mango sauce see recipe below or use store bought


 

Directions:


 

To cook the farro use 1 cup farro with 4 dups water. Bring the water to a boil, add the farro and cook until tender. Drain and use in the recipe.

Heat 2 tablespoons olive oil in a large skillet.

Add cabbage and jalapñeo and sauté until the cabbage begins to soften

Add the snow peas and cook until they begin to soften.

Add the farro and stir to combine.

Add the spinach or kale as well as the potatoes and cook, stirring, until all the vegetables are cooked through.

Add salt, pepper and the parsley.

Serve warm as is or with a drizzle of Indian mango sauce.


 

Indian mango sauce:

2 mangos

2 tablespoons rice vinegar

1 tablespoon soy sauce

Juice of a small lime

2 tablespoons coconut cream

2 tablespoons sweet chili sauce

2 tablespoons brown sugar

A pinch of dried red chili pepper

1/2 teaspoon turmeric

Combine all ingredients in a food processor and process until smooth.

Press the sauce through a sieve using a spatula to press it through.


 

Cabbage and potatoes

Cabbage and potatoes

 

 

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