MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Farro-Stuffed Peppers
 Categories: Grains, Vegetables, Curry, Cheese, Herbs
      Yield: 4 Servings
 
 14 1/2 oz Can chicken broth
      1 c  Farro
      1 c  Water
      2    Ears fresh sweet corn
      2 tb Butter
      1 ts Curry powder
    1/2 c  Sliced green onions
      1 c  Chopped yellow summer squash
           - and/or zucchini
    1/4 ts (ea) salt & ground pepper
      8 oz Fontina cheese; shredded
    1/2 c  Snipped fresh basil
      4 lg Red bell peppers
 
  In a medium saucepan combine broth, farro, and water.
  Bring to boiling. Reduce heat, cover, and simmer about 30
  minutes or until farro is tender. Drain farro, reserving
  1/2 cup of the cooking liquid; set both the farro and
  cooking liquid aside.
  
  Set oven @ 400ºF/205ºC.
  
  Remove husks from the ears of corn. Scrub with a stiff
  brush to remove silks; rinse. Cut corn from cobs; set corn
  aside, discarding cobs. In a large skillet melt the butter
  over medium heat. Stir in curry powder. Add reserved corn
  and green onions. Cook for 2 minutes, stirring
  occasionally. Add squash and cook for 2 minutes more. Stir
  in reserved farro, salt, and black pepper; cool slightly.
  Stir in 1/2 of the cheese and 1/2 of the basil.
  
  Cut sweet peppers in half lengthwise. Remove and discard
  seeds and membranes from the peppers. Fill pepper halves
  with farro mixture. Place stuffed peppers in a 3-quart
  rectangular baking dish. Pour the reserved cooking liquid
  into dish around the peppers. Cover dish with foil.
  
  Bake for 30 minutes. Remove foil. Sprinkle with remaining
  cheese. Bake, uncovered, about 15 minutes more or until
  peppers are crisp-tender and cheese is melted. Sprinkle
  with remaining basil.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Age and glasses of wine should never be counted.
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