I made a "soupy" farro stir-fry on Wednesday for dinner using the leftover roasted chicken and broth that I had in the freezer. For vegetables, I used green onion, red bell pepper, celery, carrots, an arrowhead (yellow) zucchini, a zucchini-like squash that has a curvy long neck and a bulb at the end which holds the seeds (scraped out and discarded), and ¼ each dried thyme and sage, and freshly grated black pepper. I used more squash than I would have, but the two needed to be used quickly. We have leftovers for another night.
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