Thursday, October 25, 2012

Farro with Beets and Apple Cider Broccoli & Rapini

Before we move on to Halloween treats and sweets, how 'bout another healthy dinner?

Yes, this is my second post with apple cider this week. But I like having multiple recipes to use an ingredient in, especially those ingredients that you don't buy all the time and that don't last indefinitely. And this is also another simple, easy, filling, delicious meal that can be thrown together after work.

Originally, I was going to make Sunday Morning Banana Pancake's Farro & Squash Tartletts. I was completely inspired when I saw Heather's gorgeous post (so what else is new, right?!). But then, after a long day of work, I didn't really feel like roasting squash, or following a recipe, or breaking out the noisy food processor. I wanted to be lazy, but still have a good dinner. So I adapted a bit and these little guys are what I came up with!

Farro with Beets and Apple Cider Broccoli & Rapini
Recipe inspired by SMBP's  Farro & Squash Tartletts
Makes 2 mini pies/tartletts 
  • 1 cup farro
  • 1/2 cup apple cider
  • 1 small bunch broccoli, chopped into small pieces
  • 1 bunch rapini/broccoli rabe, chopped
  • 3-4 small red beets
  • Fresh rosemary
  • Sea salt and pepper
  • Olive oil

  1. Preheat oven to  450F. Cut the beets into fairly thin slices. Place in tin foil and drizzle with a little olive oil. Wrap the tinfoil and roast for about 20 minutes until tender.
  2. Meanwhile, cook farro according to package instructions (it takes about 15 minutes), but sub out about a 1/4 cup of water for apple cider. *If you want to make little tarts/pies, once the farro is tender, press it in two pre-greased mini tart pans and add them to the oven for about 5-7 minutes. See also notes below. Alternatively, you can just serve the other ingredients in a bowl with the farro for a super simple, easy meal!
  3. Steam the broccoli and greens in the remaining apple cider. Add in some fresh chopped rosemary, and salt and pepper to taste. Place this filling in the farro tart crusts, and top with beets, or mix all ingredients together in a large bowl to serve. 

Cider greens and mix-in variations: I loved the rapini & broccoli in apple cider-  it's a delicious Fall-flavor makeover of your usual greens and broccoli (or my usual, anyway- I eat broccoli and greens all the time!). This mix could be a side dish all on its own, with or without some little cubes of beets. Or, instead of farro, mix in some lentils or cannellini beans for another easy dinner option.

See my previous post on grains if you haven't heard of or had farro before- it is such a delicious grain! I use quinoa and farro pretty regularly, they both go so well with veggie-ful mix-ins.

Not surprisingly, since I didn't really make a crust out of the farro, the tartletts fell apart when removed from the pans. Since I was just making dinner for me (and lunch the next day!) I didn't mind, but if you are interested in a pretty presentation, see SMBP for a farro crust recipe that looks easy & delicious- I think her recipe would go well with the filling here too.

1 comment:

  1. Super adorable! I love your adaptation, I am so happy you posted your version :)


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