Do you ever have one of those days where by the time you get home from work you’re so tired of thinking that the idea of cooking dinner seems like a form od cruel and unusual punishment? (Please tell me it isn’t just me!) I’ve been having a lot of those lately, which is why there was a full week between the time I bought the ingredients to make this farro risotto with roasted mushrooms to the time that I actually made it.
Of course, once I did make it, I regretted waiting so long. The recipe is so simple and requires almost no thought at all. And those roast mushrooms… have you ever had roast mushrooms? They might just be the things that dreams are made of. The flavor gets concentrated in the oven, making them super earthy and woodsy. They add so much flavor to the risotto that you hardly need to add anything else at all! (Of course there isn’t much that can’t be improved by topping it with a poached egg!)
Last Saturday I went a little overboard at lunch (I had a craving for a gooey cheese quesadilla that I needed to satisfy!), so I wanted to make something a little lighter for dinner to balance it out. I wandered around Shop Rite without much of a plan, just pulling whatever healthy ingredients sounded appetizing into my cart. I ended up making an easy carrot, quinoa, and pistachio salad. I served the salad with pita bread and baba ganoush, for a simple, yet very satisfying meal.
I was scrolling through my photo archives the other day and came across these photos of savory oat pilaf. I can’t believe I have’t posted about it yet!
I know savory oats may sound a little weird but trust me on this one, ok? Because this is some seriously good comfort food. And I promise they don’t taste like breakfast oats at all. I wasn’t sure myself how this experiment would turn out, but I’m completely hooked!