Buckle up, kids. It’s stupid easy side dish time. Rice is nice, but it does get a little boring after awhile. Recently I’ve been reaching more for the farro. It’s got a nice nutty flavor and more of a bite to it, like brown rice but better. And better for you! Farro has about 3 grams more of protein and fiber than brown rice. Fun fact: I learned that just now. I was just eating it because it tasted good.
Oh, in case you were wondering, a “farrisotto” is just a bunch of farro cooked like a risotto. I saw the word kicking around the internet and I thought it was pretty clever. Here is my simple (a word which here means easy) take on it.
Have I mentioned my pressure cooker? When we first bought it, I was scared to death. It gets ridiculously hot. Steam shoots up 3 feet into the air. It’s under pressure, meaning, it could explode at any minute. But it doesn’t. And it probably won’t. Once you get over that, it’s pretty amazing. It gets dinner (or lunch) done in a fraction of the time and energy it would normally take. How can you go wrong, really. Making a perfect and flavorful risotto is only 10 minutes away.
Today on the blog, we’re doing a tomato basil rendition. I am all over anything tomato basil this summer. Go get yourself some market fresh tomatoes (the absolute BEST) and whip this up.
I love making fried rice. It’s so easy, versatile, and flavorful. We made this chorizo version last night for dinner and then ate the rest of it this morning for breakfast. I’m a firm believer that when topped with the perfect fried egg, anything can be breakfast. Or at the very least, more delicious than it was already.
Real talk guys, I know it doesn’t look like it, but these are the best beans. I mean it. The best. I always buy dried beans but I hate the time it takes to soak. The good news is you don’t have to soak your beans for this one! Just be prepared for a two or three hour cook-time.