I found this fabulous Italian superfood grain and thought…why not use it in the place of rice and make a fun side dish? Fargo is one of those forgotten grains, but they are very versatile. I was in the mood for something carbilicious…but healthy..with an Asian flair. How can I take a seemingly rich dish and brighten it up? Now, you have to have a little patience with farro…it takes 20 minutes…so I usually put it in a rice cooker (I also put oatmeal and quinoa too) and let it do it’s thing…while I don’t worry about it sticking to the bottom 🙂 I sliced up some shiitakes…added the nutty sesame oil and garlic, and let it brew. Once the beep was heard…now, for the fun part…popping in some color…after all, I am the Colorful Take Out Queen. I zested a fresh orange and chopped some fresh parsley and decorated the top. I squeezed a little of the orange in there as well ….so the citrus love would cut the richness of the hearty mushrooms…and the chicken stock absorbed farro. The first bite was rich with a perfect orange zing…which put a smile on my face. The freshness of the parsley balanced it all together…and made for a fantastic side dish or a meal!
Orange Sesame Farro
1/2 cup farro
2 tsp garlic
3 tbsp sesame oil
1 cup chicken stock or broth
9 shiitake mushrooms (sliced vertically)
2 tsp of orange zest
2 tsp fresh parsley
Place chicken stock in pan or rice cooker and boil. Put in Farro, mushrooms, garlic and sesame oil and allow to boil for 20 minutes.
Plate the finished dish and sprinkle with orange zest and bright green parsley. Serve and enjoy!