- 2 tsp sesame oil
- 4 cloves garlic, minced (15 g)
- 1 tbsp fresh ginger, minced (10 g)
- 1 cup (145 g) chopped carrot (about 2 large carrots)
- 1 bunch scallions, white part finely chopped (about 1/4 cup or 30 g), green part roughly chopped (about 1/2 cup or 35 g)
- 1 cup (120 g) snow peas, about 1 big handful
- 1/2 tsp red pepper flakes
- 3 cups cooked and chilled farro (1 cup uncooked)
- 1 cup (170 g) cooked, shelled edamame
- 1/2 cup (85 g) corn, fresh or frozen
- 2 tbsp soy sauce or gluten-free tamari
- 1.5 tbsp coconut sugar maple syrup
- 2 cups (60 g) or big handfuls of fresh baby spinach
- Add the sesame oil, carrot, garlic, ginger and the finely chopped white bits of the scallions to a large skillet or wok. Bring to medium high heat and saute for 6-7 minutes, stirring often.
- Add the green parts of the scallions, the snow peas and the red pepper flakes and cook for 2-3 minutes, stirring often.
- Add everything except the spinach and stir to combine. Let sit for about 2 minutes to brown the farro, stir and repeat, mixing any browned bits on the bottom on the pan back in.
- Mix in the spinach and cook for 2-3 more minutes until the spinach is wilted. Season with additional soy sauce and pepper, if desired.
- Enjoy right away topped with chopped cashews and chopped fresh cilantro.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
My go-to method for cooking farro is in an Instant Pot. Find instructions for easy Instant Potfarro here.
Keywords: healthy, plant-based, rice