Farro & French lentils with cherry tomato, caramelized onion, boiled egg.
chicken legs roasted in old champagne with wild rice + butter, chives & mint.
spring veggies: peas, roasted carrots, shaved radishes; with farro, lentils, chive pesto, herbs, and fresh mozzarella.
I have been very into whole grains and rices, like quinoa and farro. I really love roasting a big pan of vegetables, or caramelizing a whole onion, and then tossing the hearty grains with those deeply flavored veggies, some fresh herbs, some vinaigrette– and tucking in. what I consider a proof, the perfect equation for a perfect quinoa salad, is discussed in some earlier comments hereabouts.