Ingredients
15 servings
steak
7.0
ounce(s)
balsamic reduction
0.5
ounce(s)
onion, yellow-diced
0.125
whole
butter
1.0
ounce(s)
garlic, minced
0.5
ounce(s)
Dressing, pear gorgonzola
0.5
ounce(s)
carrot, grated
0.5
ounce(s)
tomatoes, grape
1.0
ounce(s)
Couscous
1.0
ounce(s)
cucumber
3.0
slice(s)
lemon
0.25
teaspoon(s)
vegetable broth
2.0
ounce(s)
lettuce, romaine
0.13
head(s)
Bag of brocoli
2.0
bag(s)
Beaver Horseradish
1.0
jar(s)
Dietary Restrictions
Beef
Dairy
Wheat / Gluten
Recipe Instructions
Caramelize or grill onions. Griddle or grill steaks, drizzle with balsamic reduction before service.
In a deep pot, sauce garlic with olive oil just to slightly brown-add 2 parts veg broth to 1 part farro-bring to a boil, reduce to a simmer, cook about 10 minutes then add broccoli to the farro (this will allow it to cook but not overcook or gauge to your intuition). Farrow should take 20-25 minutes to cook, season with salt, pepper, & fresh lemon juice.
Assemble salad.
**1 C dry farro is about 6 servings/Farro does contain gluten so keep separate from broccoli if GF guests.