Note to self: So this is gonna sound super boujie but this recipe was inspired by a visit to the American Express Centurion Lounge. Now I personally don’t have access to it but my brother, the world traveler, does. Last month when I visited my family my brother flew down the same day so we could have a mini family reunion and while we were waiting for the poni’s to pick us up from the airport we chilled in the centurion lounge. They had a ton of food and one of the most memorable taste experiences was this scrumptious appetizer. Both me and my brother were trying to figure out what is was because we’ve never had it before. It was warm, creamy, had a bite to it but we couldn’t put our finger on what it was. All we knew was that it was some type of grain. I went on some deep google/Pinterest search for it so I could recreate it at home…you know a dish is amazing when you want to make it at home…it was THAT good. After some time, I figured out it was farro, and tried to recall what might’ve been in it.
I came across this recipe from CookTheStory.com and it seemed similar enough. Taste wise I think it was a bit different, this one was alright but there was just something magical about the one in the lounge. I’ll continue searching for it but for now this one was good. I ended up making puff pastries with the leftovers and using the farro as a filling. It tasted better like that and if I would make it again I would use it as a filling rather than eating it by itself.
Moudi wasn’t so much of a fan, it was too “healthy” in his eyes and he didn’t particularly enjoy the texture of the farro. It has a bit of a bite to it, soft but chewy…not like rice. I feel like it’s probably because he’s not a fan of spinach and after seeing the green bits it was a turn off. I liked it, but would I make it again? Probably not, maybe I’ll search for a different farro recipe and give it a shot again. Perhaps one that’s more flavorful next time.
- 1 cup farro
- 2½ cups water
- 2 halal maggi chicken bouillon cubes
- 1 cup packed fresh spinach, chopped
- 2-3 Tbsp. cream cheese
- Pinch of salt and pepper
- Place 1 cup of farro into a wire mesh strainer and rinse with cold water and drain.
- Transfer farro to a medium sized pot that has a lid.
- Add 2½ cups of water and 2 chicken bouillon cubes and bring to a boil over high heat.
- Reduce heat to low, cover and cook for 25-30 minutes, until it is softened but still chewy. If there is liquid remaining in the pot, drain it off or save it to add to a soup, stew or sauce.
- While the farro is still hot, stir in the ½ cup spinach, 2-3 tbsp cream cheese and a pinch of salt and of pepper.
- Serve warm.
Serving size: 4-6 people
Original recipe adapted from: http://cookthestory.com/simple-farro-recipe-cream-cheese-spinach/