I made another batch of yogurt on Saturday.
To go with leftover Turkey-Zucchini Loaf for Saturday's dinner, I cooked 1 cup of farro in 3 ½ cups of chicken broth from the freezer. I find it works best to bring the broth to a boil, then add the rinsed farro, return to a boil, then set the burner to medium boil for 30 minutes, leaving the pot uncovered. After the farro was done, I let it rest while I sautéed chopped red bell pepper in olive oil, then added 8 oz. of sliced mushrooms. I added the farro and ½ tsp. reconstituted dried onion (my husband cannot tolerate the fresh, sigh), then added 1 cup frozen peas that I had microwaved. It was delicious, and the red and green colors made it festive. It made enough to go with the rest of the meatloaf tomorrow.
