I’ve been kitchen-negligent for many weeks (lots of AAJA-related travel keeps me low on perishables), but a chance to recipe-test farro with pea shoots and spring onions piqued my interest. It was part of a Washington Post Food section feature on Easter dishes.
Behind-the-scenes details: Because the dish had to be camera-ready, I did the prep work, and my colleague Jim Webster did the heavy lifting on assembly the next day.
The results were delicious and — according to the nutrition facts — pretty good for you. The easy-to-make recipe^ is a nice side dish, would be great to take on picnics or to a potluck, and is tasty as a wrap filling.
[Photo by Deb Lindsey for The Washington Post]
^ Cook’s note: Unless you’re a huge fan of spring onions (and I’m really not), you might go easy on that ingredient and saute a few cloves of minced garlic in its stead.