ACCA and The National

ACCA was so excited to have Sous chef, Joel Penn from The National conducting a cooking demo and tasting of Sauteed Farro and Fresh Vegetables for our Center for Active Living members this week. Live well. Age well.

Sauteed Farro and Fresh Vegetables
1 cup Farro
3 cups water or vegetable stock
Salt (to taste)
1/3 cup chopped okra
1/3 cup chopped carrot
1/3 cup chopped onion
1/3 cup chopped zucchini
2 Tbsp greek yogurt

Combine farro and water in medium saucepan. Add salt to taste. Bring to a boil over high eat and then reduce heat, cover and simmer for 30 minutes or until farro is tender. Drain and cool. Heat olive oil in saute pan over medium high heat until hot. Add sliced vegetables. Saute for 4 minutes or until lightly brown. Add cooked farro and saute for 2 minutes, stirring frequently. Season with salt and pepper to taste. Serve and top with greek yogurt.

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