Making good use of items already in the fridge prevents food waste and often leads to the greatest of creations. This week’s recipe took about 15 minutes to whip up, with another 15 or so to simmer, and we ended up with an earthy, spring like (but also soothing) dish that is hard to ignore.
- 2 tbsp olive oil
- 2 stalks celery, sliced thick
- 4 stalks spring garlic, chopped like scallions
- 2 small carrots, sliced thick
- 8 oz shitake mushrooms, sliced
- 3 cups vegetable broth
- 1 cup partially cooked farro (you can use uncooked, it just takes longer)
- 3-4 cups fresh baby spinach (or any other green of your choice)
In a large saucepan over medium-high heat, drizzle olive oil and cook the celery, garlic greens, and carrots. They can brown a bit but not too much. Turn down the heat, cover and add the mushrooms for 3-4 minutes then immediately pour in your broth. Add farro. Add salt and pepper to taste.
Allow to cook until the carrots and grains are cooked to your liking, then pour over the greens and serve. So easy, so healthy!