Recipe: Broccoli Rubble

March 6, 2018

If you ask me, Deb Perelman can do no wrong.  When in doubt, Smitten Kitchen is the answer.  Seriously.  If you haven’t checked out her blog, you absolutely need to.  Right now.  She is funny, real, and so down-to-earth, AND she's an awesome chef.  Sweets, savories, kid things, adult things ... she's one of my go-tos.

 

This is my version of one of her gems.  I made this even when living in a country with exorbitantly expensive broccoli and lemons, it is that good.  

 

Broccoli Rubble and Farro Salad

Recipe By: Smitten kitchen
Servings: 5

Ingredients:

- Salt
- 2 cups semi-pearled faro (or other chewy grain like freekeh or wheat berries)
- 2 ½ lb broccoli
- 6 tablespoons olive oil
- 3 cloves garlic, minced
- Red pepper flakes, to taste
- Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
- Freshly ground black pepper
-  fresh parmesan

Directions:

1. Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain. Add farro (or grain) back to same pot (If you want to be anal, feel free to wash it out between, but the bits of broccoli are going to be all over your grains anyway so …) and cook, simmering, for 25 to 30 minutes or as otherwise directed on your package.  Once tender, drain, and tip into a large mixing bowl; cool to lukewarm.

2. Once broccoli has drained as much as possible, chop into small (roughly 1/2-inch) bits. In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden. Add chopped broccoli, lemon zest, and 1 1/2 tsp salt and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender. 

3. Add broccoli and every bit of garlic and oil from the pan to the bowl of faro/grain and stir to combine. Add lemon juice, black pepper and more salt to taste (probably about ½ to 1 tsp of each) and stir to combine.

 

4.  Sprinkle with cheese.  This is great at room temp or warm.  Or straight from the fridge. 
 

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