my dinner: roast chicken with cheesy pesto farro and garlic green beans

5 Jan

i’m not going to tell you guys how to roast a chicken. although, if you do not know how to roast a chicken and would like to know, please email me. it’s easy and magical. or you can always buy a rotisserie chicken 😉

let’s talk about farro. farro is an ancient italian grain that has very recently popped up on the trendy food list (along with ramps and adzuki beans). farro has ALWAYS been awesome though, trust me. it’s a really nutty, chewy rice like grain. it has lots of fiber and protein per serving so it’s a great alternative to your tired brown rice or quinoa.

what you need for 2 servings of cheesy pesto farro:

1/2 c of dry farro

3/4 c of water

8-10 basil leaves

1 handful of spinach (optional)

1/3 of a red bell pepper, diced

1 garlic clove

olive oil

salt

4-6 T parmesan cheese

 

how to do eeeet:

bring the farro, water and some salt to a boil in a small sauce pot. cover, reduce to a simmer and let cook 10 minutes. then turn off the heat and keep covered another 5 minutes before fluffing with a fork.

while the farro cooks, combine the basil, garlic and a few tablespoons of olive oil in a blender. pulse, streaming in more olive oil as needed until it is the consistency of pesto- a thick liquid consistency. (if you’d like, go ahead and buy some pesto) i like to add in a handful of spinach here too just for an extra way to get vegetables.

once the farro finishes cooking, pour in the pesto and the diced bell pepper, mix and add about 5 T of parmesan cheese.

 

 

for the garlic green beans:

a lot of people will use minced garlic and olive oil in a saute pan to make garlic green beans. i find that the garlic is too bitter in this application, and it doesn’t permeate every bite. what i like to do instead is to use just 1 tablespoon of garlic infused olive oil to saute the green beans. to make garlic infused olive oil: combine about 5-8 peeled garlic cloves and enough olive oil to cover them in a sauce pot, heat over low heat for about 15 minutes until the oil is fragrant. strain and store the oil in an air tight container in the fridge for up to three weeks. please reference the photo in my chicken sausage and orecchietti soup post!  so to make the green beans, heat a saute pan over medium heat, add in 1 T of garlic oil and 4 oz of green beans. toss to coat, let cook, tossing occasionally, for about 7 minutes. add a pinch of salt and some crushed red pepper and thats all folks!!

 

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2 Responses to “my dinner: roast chicken with cheesy pesto farro and garlic green beans”

  1. Danielle Dobin January 9, 2012 at 9:43 am #

    I’m going to make the Farro as a side dish tonight. Looks amazing!!

    • ad2542a January 11, 2012 at 11:56 am #

      how did the boys like it??

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