This super-simple recipe for shrimp fried farro is the result of one of my hard and fast kitchen rules, which is this: whenever you make something that can be repurposed into another recipe, MAKE EXTRA. Extra buttermilk rosemary grilled chicken turns into chicken soup the next day. Extra grilled steak turns into perfect steak Caesar salad later in the week. And extra nutty, chewy, gorgeous farro that you made for farro tomato salad turns into lickety-split shrimp fried farro. It’s got the same things you love about shrimp fried rice, except the egg is poached instead of scrambled, the shrimp is whole instead of chopped, and the rice is, well, farro. Because while shrimp fried rice is a beautiful thing, it’s also fun to shake things up now and then, don’t you think? Let’s make it!
This is one of the recipes I think of as “refrigerator creations,” because so many of my one-dish meals are born out the fact that I had a few random things lounging around in my fridge, and when I tossed them all together they turned out to be so scrumptious. And usually these are not ingredients that I would have planned ahead to combine – it is almost always all sheer luck and circumstance – but in the end they transform themselves into something I would make again and again. Life can be like that in many ways, and more on that later.
In the meantime, here’s how some leftover chicken, a bottle of my favorite ranch dressing, a package of artichokes I found in the freezer and a few other things turned into my current favorite one bowl dinner…let’s make it!
This recipe for warm chicken and green bean salad was born one day when I had a bowl of leftover green beans in my fridge, and since I have a strict No Ingredient Left Behind rule in my house, I was pondering what I could do with them other than serve them on the side of something else. Then I spied a hunk of feta cheese in my fridge as well, and the wheels started turning…what if I poached a chicken breast, shredded it up into bite-sized pieces, and then tossed it with the beans and the feta? And maybe some grains for extra heartiness? And a little while later I had a bowl of warm chicken salad deliciousness. Let’s make it!
This rosemary chicken soup is one of my best comfort food recipes. It’s a warm and wonderful conglomeration of tender chicken and vegetables simmered up with the nutty taste of barley, and infused with one of my favorite herbs, aromatic rosemary. It’s perfection on a chilly winter day, when you are snuggled under your favorite blanket on the sofa, holding a warm mug of soup in your hands with a fire crackling in the fireplace and your favorite movie about to begin. It’s chicken soup wonderfulness at its most wonderful. Let’s make it!
I’m back again with the farro, which is my go-to comfort food, this time in the form of a farro bowl with brie and shallots. Warm, chewy farro, creamy brie, sweet shallots – I mean, who would not feel totally comforted with a bowlful of this deliciousness? It’s also the perfect was to use up that last slice or two of cheese, that one lone shallot…whatever excuse you need to whip up a bowl of this, DO IT. Because I’m telling you, once you go farro, you won’t go back…let’s make it!
I am in love with pretty much everything in this easy healthy recipe for shrimp farro salad. Tender shrimp, sweet cherry tomatoes and mint, tangy feta and capers and wonderful, chewy, nutty farro. A little olive oil and a few other things, and you are in delicious healthy lunch or supper heaven…and if you haven’t yet tried the scrumptiousness that is farro, boy are you in for a treat. Let’s make it!