WSVN — A high-protein vegetarian dish with lots of great flavors, what’s not to love? That’s what’s on the menu tonight as we grab a Bite with Belkys.
The Chef: Jessica Sanchez
The Restaurant: LOBA in Miami- Mimo District
The Dish: Orwell’s Dystopia Farro Succotash
Ingredients:
2 Tbs. unsalted butter
1/4 sweet red onion, peeled and sliced into 1/4-inch thick slices
1/2 cup vegetable stock
1/4 cup diced zucchini
1/4 cup diced squash
1/4 cup roasted mushrooms
1/4 cup diced radishes
12 oz cooked farro, cooked (follow directions on box)
Salt to taste
Freshly ground black pepper, to taste
1 Tbs. chipotle butter
garlic powder to taste
3 tablespoons micro greens (or chopped parsley) for garnish
1/2 lime (or lemon), juice only
1/4 cup grated domestic aged cheese for grating
Chipotle Butter:
1/2 cup unsalted butter, completely softened at room temperature
2 canned chipotle chilis in adobo, stemmed, seeded and minced
1 Tbs. fresh lime juice
1/4 Tsp. minced garlic
1/4 tsp. ground cumin
1/2 tsp. brown sugar
1/2 tsp. kosher salt; more to taste
Mix garlic, minced chipotle, butter, lime, cumin and brown sugar in a small bowl until smooth; season with kosher salt.
Method of Preparation:
-First Chef Jessica boils water and adds farro grain and olive oil. Cook until tender about 30 minutes.
-In the meantime, cut up zucchini, yellow squash, sautéed button mushrooms, radishes and red onion. Add to a hot pan. Sauté for 3-4 minutes. Add olive oil and a spoonful of chipotle butter. Add the cooked farro to the vegetables and give it a stir. Add a little more olive oil and sauté another minute or so.
-Next, add vegetable broth and a sprinkle of kosher salt, pepper and garlic powder. Cook on high until the vegetable broth has disappeared.
– While that’s cooking down, fry an egg over easy.
– Grate some parmesan cheese (to taste) on the farro and it’s ready to plate.
To Plate:
– Pour the farro into a bowl and top it with the egg. Garnish with micro greens and top with salt –pepper some fresh lime juice- and a little more parmesan cheese.
Serving Suggestion: La Rubia Blond Ale
Serves: 2
LOBA
7420 Biscayne Blvd.
Miami, FL 33138
786.536.6692.
http://www.lobarestaurant.com/
Show a copy of the recipe and get a complimentary draft beer with your meal, now through May 21 and for the latest and greatest on all things culinary, check out my Bite Blog.