Wednesday, January 14, 2015

Grains and Veggies!

Here's a really good combo of tastes which are a little unlikely but work great together. One dish is farro and mushrooms and the other is good old roasted asparagus but with a twist when you drizzle the dish with a tahini sauce!

1 cup quick cooking farro (Trader Joe)
1 1/2 cups water
some butter
salt and pepper
dried thyme
1 lb baby portobellos, cleaned and cut in half

Brown the farro in some butter, add the water and bring to a boil. Cover and simmer until water is absorbed 15-20 minutes. Meanwhile,  melt some butter and olive oil and sauté the mushrooms in skillet. Salt and pepper and add dried thyme (maybe a teaspoon) to the mushrooms.  When farro is cooked add to the skillet and mix together with mushrooms.

Roast Asparagus with Tahini Sauce

Preheat oven 450.

Wash and trim off ends of asparagus. Toss with some olive oil and salt and pepper. Spread on cookie sheet and roast for 20 minutes.

Meanwhile, in a little food processor, whirl up 1/4 cup well stirred tahini, 2 T lemon juice, some garlic powder, a t of soy sauce and 1/4 cup water. Drizzle this yummy sauce over asparagus. Different pairing and it works!


  1. YUM. I want to eat at your house. My cook doesn't cook things like this all the time.

  2. All delicious, but the asparagus was amazing!