Ingredients
1 1/2 cups farro
2 tablespoons olive oil
1 head cauliflower, broken into small florets
1 onion, diced
1 carrot, diced
1 celery stalk, diced
salt to taste
2 tablespoons fresh lemon juice
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside. While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender. Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.