Turned out well. I roasted the broccoli, etc on foil, tossing with EVOO for 10-12 minutes at 400*F in my Breville Smart Oven, then broiled a few more minutes. Then followed recipe as directed.
Luckily I have All the moving parts so I'm making this tonight! FYI--- I do intend to roast the broccoli & olives in the oven with EVOO on a pan to save my hovering over two hot pans on the stove...Actually it would have been 3 hot pans as I was sautéing some Sumac Chicken breasts to go with this.
Great video and recipe concept. The brocolli would benefit from a splash of chicken stock and a squeeze of lemon at the end. And for vegetarians you could fortify it with garbanzo beans.
Black rice? I don’t know if it’s a thing in other country out of Europe but in Italy we use it a lot, it’s called riso venere and it is a great substitute for pasta or basmati rice☺️
I thought “this is my kind of salad” just before Amanda said it, lol. In need of a new farro salad recipe to riff on, the dressing & olives sound amazing.
Jesus Christ, get bigger bowls! All kinds of sizes of stainless steel bowls cost from less than a dollar for the smallest ones (.75 qt), to about 13 dollars for a 20 qt one. Why struggle with tossing those onions in a thimble sized bowl, when cheaper and larger ones, that nest compactly together are so inexpensive?
I appreciate Amanda. She is one of the few that will show the truth of what happens in real people's kitchens. No magic/swap outs needed.
This is my fave series from y’all
Amazing recipe - looks so yummy!
Turned out well. I roasted the broccoli, etc on foil, tossing with EVOO for 10-12 minutes at 400*F in my Breville Smart Oven, then broiled a few more minutes. Then followed recipe as directed.
NICE
Luckily I have All the moving parts so I'm making this tonight!
FYI--- I do intend to roast the broccoli & olives in the oven with EVOO on a pan to save my hovering over two hot pans on the stove...Actually it would have been 3 hot pans as I was sautéing some Sumac Chicken breasts to go with this.
Great video and recipe concept. The brocolli would benefit from a splash of chicken stock and a squeeze of lemon at the end. And for vegetarians you could fortify it with garbanzo beans.
Do you have a suggestion for. Gluten free substitute for farro?
Oat groats? Brown rice?
Black rice? I don’t know if it’s a thing in other country out of Europe but in Italy we use it a lot, it’s called riso venere and it is a great substitute for pasta or basmati rice☺️
I thought “this is my kind of salad” just before Amanda said it, lol. In need of a new farro salad recipe to riff on, the dressing & olives sound amazing.
Why am i watching this just after i already roasted my broccoli 😭😭😭
I notice she is using liquid measuring cups for solids & solid measuring cups for liquids. I’ve always heard it makes a difference. 🤷♀️
The Butnt Broccoli got me here
Ive never sautéed broccoli
You're cute Amanda. You have great kitchen tips.
And Farro is??
Farro is a ancient grain "Bob's Red Mill" has bags of farro or Italian specialty market
I honestly can't stand the taste of burnt broccoli, so can I just barely brown it instead? Does that ruin the magic? :-)
Jesus Christ, get bigger bowls! All kinds of sizes of stainless steel bowls cost from less than a dollar for the smallest ones (.75 qt), to about 13 dollars for a 20 qt one. Why struggle with tossing those onions in a thimble sized bowl, when cheaper and larger ones, that nest compactly together are so inexpensive?
nice recipe, but we cannot see what she is doing
Poorly done video as far as visual