This delicious stew has restorative powers that will cure what ails you. I know this from first-hand experience.
Feeling tired, bedraggled and “under the weather”, my car sensed the vibe and drove me to Arbor Farms in the quest of good nourishing ingredients for a sturdy stew. Arbor Farms is a local treasure. Since the late seventies, this locally-owned grocery, happily and greenly, has been supporting local entrepreneurs and our community.
Many greens would work in this soup, but the rainbow chard looked particularly enticing. Farro is my favorite “new grain” which was a perfect fit in the stew. Previous readers have informed me wheat berries are a good substitute for farro. I recently made an Italian Farro Pilaf with Ground Beef, Fennel and Peas which was also delicious.
This soup makes great leftovers, though you’ll find the farro may absorb most of the stock with an overnight sit in the fridge. But, oh, what a great side dish! Or add additional stock and return it to it’s previous life as a stew.
After devouring two bowls, I could feel a sense of well-being creeping back into my system. I’ll make sure to save some of this slow-burning energy in a bowl for my husband; there’s a lot snow to shovel!
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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