SERVES 4 TO 6 AS A SIDE, OR 2 TO 3 AS A MAIN
Just saying the word farro reminds me of my high school sweetheart, Farrah Fawcett. That shot of her in the red bathing suit with her head back and a big smile… that pinup poster hung above my bed for many years. Making this dish puts a reminiscent smile on my face every time. It’s basically a grain and vegetable stir-fry with grilled and charred veg for smoky flavor. You could just char the cabbage and celery by pan-searing them in a wicked hot wok or cast-iron pan. But I like to get outside to the grill. Feel free to use any seasonal veggies here. Keep the farro, though. It’s one of the sexiest grains around. —DEREK
JUST SHOWS YOU HOW WICKED OLD DEREK IS.—CHAD
1 cup farro, rinsed (see Pro Tip)
2 cups water
1/8 head red cabbage
2 stalks celery
3 tablespoons everyday olive oil
Sea salt and freshly ground black pepper
1 cup shiitake mushroom caps (stems removed)
½ cup diced onion
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
½ cup cherry tomatoes, quartered
¼ cup Ninja Tamari Glaze (here)
1 to 2 tablespoons toasted sesame oil
1 tablespoon Pok Pok Som Chinese celery drinking vinegar
½ cup fresh cilantro leaves
¼ cup fresh flat-leaf parsley leaves
Combine the farro and water in a medium saucepan. Cover and bring to a boil over high heat. Cut the heat to low and simmer gently until the farro is tender, 30 to 40 minutes. Drain off any remaining liquid and set aside.
Light a grill to medium-high heat.
Lightly rub the cabbage and celery all over with 1 tablespoon of the olive oil, then season with salt and pepper. Grill the cabbage and celery, turning a few times, until grill-marked, 4 to 5 minutes total. Remove to a cutting board and chop the cabbage into bite-size pieces. Slice the celery stalks crosswise into half-moons. You should have about 1 cup each.
Slice the shiitake caps into strips. Have everything else ready to go because the stir-frying will happen wicked fast.
Heat a wok or large skillet over high heat. When hot, swirl in the remaining 2 tablespoons oil, then add the onion, garlic, and ginger and stir-fry for 1 minute. Add the mushrooms and grilled cabbage and celery and stir-fry for another minute or so. Add the farro, tomatoes, tamari glaze, sesame oil, vinegar, ½ teaspoon salt, and ½ teaspoon black pepper and stir-fry until hot, a minute or two.
Remove to a platter or plates and garnish with the fresh herbs.
OPTIONS
You could use leftover grilled vegetables if you have some in the fridge.
For more protein, scramble up some Follow Your Heart plant-based eggs or some cubed firm tofu in the wok. Remove to a plate before you add everything else. Then add the eggs or tofu back to the stir-fry at the very end.