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Spicy Broccoli and Tomato with Farro

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J. Whitcomb

"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."
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58 m servings 589 cals
Original recipe yields 1 servings (1 serving)

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  • Prep

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  1. Combine Thai chiles, salt, sugar, garlic powder, and red pepper flakes in a mortar and pestle. Pound until a paste is formed.
  2. 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.
  3. 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

Per Serving: 589 calories; 21.1 g fat; 99.5 g carbohydrates; 15.2 g protein; 10 mg cholesterol; 7034 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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