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Pasta/Rice | |
| Farro, semi-pearled / husked and uncooked - 1 cup Zucchini - 1 lb, diced Garlic - 2 cloves, chopped Corn kernels, frozen - 1 1/2 cups (sub fresh) Tomatoes, medium - 1, diced Cilantro - 3 Tbsp, chopped Oil, cooking - 1 Tbsp Chorizo - 8 oz (sub Italian sausage) Coleslaw mix - 5 oz Lime juice - 2 tsp Yogurt, plain or Greek - 1/4 cup | |
| Prep Cook farro - Double if making Thursday�s dinner. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead) Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 2 days ahead) Corn - Defrost by warming briefly in the microwave or running under warm tap water. (Can be done up to 2 days ahead) Tomatoes / Cilantro - Prep as directed and combine. Make Heat a frying pan or skillet over medium-high heat. Add cooking oil and then chorizo (discard casings). Saute, breaking chorizo apart, until starting to turn golden, 4 to 5 minutes. Drain any excess oil. Add zucchini and coleslaw mix and continue cooking until tender, 3 to 4 minutes more. Add corn, garlic, and farro (reserve half if doubled) and saute for 2 to 3 minutes to let the flavors come together. Squeeze lime juice over saute and season with some salt and pepper. Transfer chorizo and corn saute to serving bowls. Top each serving with tomatoes, cilantro, and a spoonful of yogurt. Enjoy! | |
Unrated | |
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