Banana Leaf Baked Farro and Veggies
For my veggie lovers, there are endless ways to use banana leaves. I found these purple green beans at the farmer’s market this past weekend and I was so taken-aback by their beauty. I had to give them a try! Although their flavor seems the same as regular green beans, their rich colors still leave me in a trance. Even cooler: they turn green when cooked!
From my Banana Leaf Baked Scorfano recipe:
Davide has a giant banana tree that protrudes endless gigantic leaves all throughout the summer. Unfortunately, she never produces the fruit, but in an effort to keep up with the ever-growing leaves, I chopped them, cleaned them, and kept them in the freezer…until now. It’s one of those freezer items I always forget that I have. So I went a little experimental with the banana leaves in an effort to use them up before they start sprouting again soon. I’m so excited to share this recipe with you!
The recipe was inspired by interesting finds at this weekend’s farmer’s market. I have always seen fish grilled of baked in banana leaves in traditional Spanish or West-Indian recipes. So I decided to give it a try myself!
What You’ll Need:
1 large banana leaf
1.5 cups italian pearled farro
your favorite fresh herbs and spices
green (or purple) beans
chopped broccoli (including the stem and leaves..don’t waste!)
1/2 fresh lemon
Cook the farro in 2 cups salted, boiling water for 8-10 minutes (almost done cooking). If you haven’t noticed…I LOVE farro! In the meatime, clean and chop your veggies. Line a glass baking dish with the banana leaf. I used my glass lunch container. When the farro is almost cooked, drain the rest of the water and toss with the vegetables in a large bowl. Drizzle olive oil, spices, herbs, and squeeze half a lemon over the veggie farro mix, leaving the rind of the lemon and continue mixing in the bowl. Scoop into the banana leave and close the banana leaf to keep everything tucked into the glass container. Bake on 200°C (350°F) for 20 minutes. Buon appetito!