To go with leftover Turkey-Zucchini Loaf on Wednesday, I made a farro stir fry with turkey broth from the freezer for cooking the farro and used olive oil to saute chopped carrots, celery, an orange bell pepper, sliced green onion, and a pound of sliced mushrooms. I do not usually use so many mushrooms, but our local store only has the older mushrooms out on the morning that we do our shopping, and these mushrooms (from Ontario, Canada), were not keeping well, even though we bought them yesterday, so into the stir-fry they went.
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