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I wanted to make a pasta salad, but didn't feel like going shopping, so I rummaged through my kitchen to see what was available that could be done in less than an hour - difficult for me, since I like to cook from scratch as much as possible! I ate it as a main dish, but it would also make a great side dish. The chile paste recipe came from an online guide to pickled mangoes. The mangoes didn't come out well, so I use the chile paste to add a kick to any of my recipes.


Recipe Summary test

20 mins
38 mins
58 mins
1 serving


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Chile Paste:


Instructions Checklist
  • Combine Thai chiles, salt, sugar, garlic powder, and red pepper flakes in a mortar and pestle. Pound until a paste is formed.

  • Place farro in a pot and cover with water; bring to a boil over medium-high heat. Reduce heat and add beef base. Cook farro, stirring occasionally, until tender yet firm to the bite, about 30 minutes. Drain.

  • Heat sesame oil in a large saucepan over medium heat. Add garlic; cook until browned, 2 to 3 minutes. Stir in broccoli; cook until color brightens, about 3 minutes. Mix in tomatoes, basil, and oregano. Add butter and the chile paste, stirring constantly until melted, about 3 minutes. Add lemon juice; stir briefly. Remove pan from heat and mix in the cooked farro.

Cook's Notes:

Can easily be made into a vegetarian recipe by substituting vegetable base for the beef base.

The chili paste is spicy! Start with very little, and add more if necessary.

Lime juice may be substituted for the lemon juice.

Nutrition Facts

589 calories; protein 15.2g; carbohydrates 99.5g; fat 21.1g; cholesterol 10.1mg; sodium 7033.7mg. Full Nutrition