Farro is a new favorite item in my pantry. In fact, I made Jollof Farro some weeks back and wanted to try Farro but like a risotto but without the rice, broth, butter or onions (well I used scallions, do they count?) – okay well maybe it was more of a stir fry. Let’s just say I wanted a stir fry meal with the risotto feel, and so I made the Shrimp and Farro Stir Fry.
10 oz uncooked shrimp
1 cup of broccoli stalks
3 sliced scallions
2 cups of bella mushrooms
½ red bell peppers, chopped
½ green bell peppers, chopped
½ orange bell peppers, chopped
½ yellow bell peppers, chopped
1 garlic clove, chopped or crushed
3 tbsp olive oil or olive oil spray
4 tbsp soy sauce
1 tsp curry
1 tsp of white pepper (optional)
Pinch of sea salt to taste
Heads up you will need some multi-tasking but no worries if this is not your forte. You could complete each part step by step. But to make the most of time, while the farro is cooking, you could get the stir fry ready.
In a medium saucepan bring farro and 2¼ cups of water to boil. Cover with the saucepan with a lid and reduce heat to low. You could start the stir fry while the farro simmers. Allow the farro to simmer for 25 minutes and remove from the heat. Drain some of the leftover water if remaining, but leave a little as this will create the risotto feel.
While the farro is simmering, spray a large wok with some olive oil or add about 3 tablespoons of olive oil. Place the large wok on medium heat, add the chopped garlic and bell peppers, broccoli stalks, soy sauce, curry, white pepper and sea salt. Stir fry for 5 minutes.
Next add the farro (with a bit of water, leftover from cooking), shrimps, sliced scallions and bella mushroom to the stir fry. Reduce to low heat and allow to simmer for 7 to 10 minutes.