|2 servings||calories per servings 540||protein serving 20 g||carbs per serving 70 g||total fat per serving 19 g|
Many traditional “Southern” foods owe their start to African cuisines, and so this dish’s combination of okra and peanuts, both from Africa, should not seem that unusual after all. Add some all-American (actually, Central American) chiles and nutty farro, an ancient grain, and you’ve got the makings for a new Southern classic.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||70 g|
|Dietary Fiber||11 g|
Move 1 oven rack to center position. Place a baking sheet on the rack. Heat oven to broil. Prepare your mise en place: Halve okra lengthwise. Remove stem and seeds from peppers; cut flesh into 1-inch pieces. Peel, halve and thinly slice shallot. Trim and discard ends from green onion, and thinly slice onion crosswise, keeping the white and green parts separate.
In a medium saucepan with a lid add 1 teaspoon olive oil, shallot and green onion whites. Place pan over medium heat, and cook, stirring intermittently, until onions turn translucent, 4-5 minutes. Add farro, 1 3/4 cups water and 1/2 teaspoon kosher salt. Increase heat to high, and bring to a simmer. Cover, reduce heat to low, and cook until all liquid has been absorbed and farro is tender, 16-18 minutes. If the farro is fully tender but you still have a bit of liquid in the pan, just drain it away.
While farro is cooking, roast the vegetables: In a mixing bowl combine okra, peppers, 1 teaspoon olive oil and 1/2 teaspoon PeachDish Salt. Mix thoroughly. Carefully remove baking sheet from oven. Spread vegetables in a single layer on the baking sheet. (Reserve mixing bowl for later use.) Return baking sheet to oven on the middle rack. Cook 4 minutes; remove pan and stir the veggies. Cook until vegetables start to darken and blister, 4-5 minutes more. Turn off the heat, but allow vegetables to remain in oven to continue cooking and stay warm.
In a small mixing bowl combine peanut butter, remaining 2 tablespoons water, remaining 2 teaspoons olive oil and red wine vinegar. Whisk to mix thoroughly and emulsify.
Remove vegetables from oven, and return to reserved mixing bowl. Add peanut vinaigrette, and mix thoroughly. Taste and adjust seasoning as desired with PeachDish Salt.
Divide cooked farro between 2 plates. Top with vegetables, and sprinkle with peanuts and green onion greens. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...