Spicy Mushrooms with Peas and Farro
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
INGREDIENTS
1 cup of cooked farro (from ⅓ cup dry farro cooked in 1 cup water)
1 tbsp of oil
8oz white mushrooms, sliced
1 medium onion, coarsely chopped
1 tsp of whole cumin seeds
¾ tsp of salt
½ tsp of black pepper
½ tsp of red pepper
¼ cup of peas
1 green chile, chopped finely
handful of cilantro
1 tbsp of lemon juice
INSTRUCTIONS
Cook ⅓ cup of farro by adding it to 1 cup of boiling water in a pan, reduce the heat and let it simmer for 20 minutes or until the grain is tender. Set aside once cooked.
Stir fry the onion for a few minutes then add the farro and the remaining ingredients except for the cilantro and lemon juice. Cook on a medium low setting for 15 to 20 minutes depending on how tender you prefer the vegetables to be.
Once cooked, add lemon juice and garnish with cilantro
From thehouseofspice.com