This recipe is from Suppers Shalom, which shares healthy recipes for the Jewish holidays.
Grains & Legumes
There are many good ways to cook brown rice, and attention to detail can make a huge difference in the final result. In her macrobiotic practice, Pat Palmer has found this way of cooking brown rice to produce moist rice grains that do not glom together, that have a nice taste and are highly digestible.
We served this with the Miso-Glazed Vegetables from Coriander Chicken Thighs with Miso-Glazed Root Vegetables.
The ingredients for this hearty stew are added in stages so that the ones with shorter cooking times don't become mushy. You can take advantage of this by dicing the beet after the black-eyed peas have begun simmering and chopping the cilantro and chard leaves after adding the farro. Overall cooking time is about an hour and a half.