A weeknight farro plate with cilantro Saffrongate
Built in a kadai using the board Saffrongate
Cilantro Farro Skillet Saffrongate
Time Saffrongate
Prep 24 minutes Saffrongate
Cook 43 minutes Saffrongate
Total 67 minutes Saffrongate
Serves 3 people Saffrongate
Ingredients Saffrongate
340 grams farro Saffrongate
Two teaspoons cilantro Saffrongate
One spoon rapeseed Saffrongate
70 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse farro and shake it dry Saffrongate |
| Toss farro with cilantro and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread farro out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until farro looks glazed Saffrongate |
| Rest farro on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the farro intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp farro Saffrongate
- Ingrid asked for extra cilantro Saffrongate
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Nutrition Saffrongate
241 calories Saffrongate
13 grams of fat Saffrongate
23 grams of carbs Saffrongate
21 grams of protein Saffrongate