Farro Stir-fry with Snow Peas and Carrots

When it comes to weeknight dinners, I have a pretty standard philosophy. I like 'em fast and easy.

That's what she said.

Ha, corny joke. Anyhoo, terrible jokes aside, I really do like a recipe that comes together in 30 minutes or less. Basically because most of my classes go until seven, so when I get back I'm not too keen on an hour prep. And I have a short attention span.

Farro is one of those foods that I pretty much always have lurking in my refrigerator. Like brown rice, I can make a whole bunch at the start of the week and then use it in a variety of ways later on. Ultimate time saver, and it tastes pretty good. Below is one of the recipes I turn to often when I'm crunched for time but still want a good, wholesome dinner.

Farro Stir-fry with Snow Peas and Carrots

Ingredients:

3/4 cup farro (or brown rice)

1 cup snow peas

1 cup chopped carrots

tamari/soy sauce

Directions:

Combine the farro and two cups of water in a saucepan and bring to a boil. Cook for roughly twenty minutes, until all the water is absorbed. The farro should be tender, but firm to the bite. Remove to a serving bowl.

In a separate saucepan, boil the carrots until tender. Remove carrots and boil the snow peas. Add the cooked vegetables to the farro. Pour soy sauce on top and mix.

What is your go-to weeknight meal?