This recipe, and others like it have been real lifesavers for me over the last few months. The basic idea is to take a cooked grain (and you can use barley, quinoa or brown rice in place of farrow here—whatever you have around and enjoy) and sauté with vegetables or meat or beans and other flavors. This one is made with farro (a delicious, chewy, springy whole grain from Italy that is pretty easy to track down these days), sautéed cauliflower, kale, garlic and lemon, topped off with goat cheese that melts and adds creaminess and tanginess to the whole dish.
Pregnancy has not been an easy experience for me. I am so grateful for it, and can’t wait to have our daughter, but being pregnant is not something I will look back on fondly. I have had a lot of sickness (including a stay in a Greek hospital while on vacation) and pain and general exhaustion. At times it’s been tough to do my job since being creative about food is the last thing you want to do when you are severely nauseous.
Recipes like this are so helpful because I can make them to my taste based on which foods smell good and which are making me nauseous. They are simple, healthy, flavorful and satisfying, and you can make a big batch of them and eat them for a few meals. This is key because when you are too tired to move or starting to feel sick and hungry you can pull this out of the fridge and warm it up and know you’ll be okay in a few minutes. It’s a huge relief.
My husband, Dan, who doesn’t normally find this kind of healthy bowl food all that exciting, really enjoys this one and even went for seconds. Hope you guys like it too!
A note about buying farro: there’s a lot of confusion around farro since there are several types, the most common are semi-pearled, pearled and whole grain and they not always labeled properly or with anything besides “Farro” in North American supermarkets. Most of what is available in packages, for example, the Bob’s Red Mill farro (always a good source for more unusual grains) is semi-pearled. This means some of the bran has been removed so it takes less time to cook, but some of the bran is still intact. For this recipe I am using semi-pearled farro. If your farro is unmarked you can check to see if it is semi-pearled by looking at the cooking instructions on the package. If it claims to cook in 30 minutes then it is semi-pearled. If longer or shorter you may have one of the other varieties.
- 3/4 cup farro
- 2 cups water
- 3 Tbsp butter
- 2 to 3 cloves garlic minced
- 1/2 cauliflower chopped into small pieces
- 1 bunch kale stems removed and sliced into ribbons
- 1 lemon zested and juiced
- 2 to 3 oz goat cheese (chevre)
- salt to taste