Farro Stir Fry

Farro Stir Fry

From Teri McIllwain of Chandler's Restaurant at Cape Rey Carlsbad

Serves 4


16 16/20 Baja prawns, peeled and deveined

1 lemon, zest and juice

Salt and Pepper

1 tablespoon olive oil 

In a large mixing bowl add combine shrimp, lemon juice, lemon zest and salt and pepper. Toss and set aside. Meanwhile, in a large nonstick sauté pan over medium heat add the olive oil, allow for oil to heat through and cover entire pan. Once hot add the shrimp to the pan, and evenly place shrimp to cover the pan. Cook shrimp without moving until shrimp begin to turn slightly pink and begin to tighten. Flip shrimp and continue to cook until pink and fragrant. Remove from the pan and hold to the side.


2 tablespoons olive oil

1 small onion, small diced

6 cloves garlic, minced

1 cup butternut squash, small diced

2 cups beech mushrooms

3 cups cooked pearled farro

½ - 1 cup chicken broth

1 green onion chopped

2 cups local green, chopped

2 tablespoons extra virgin olive oil

2 tablespoons gluten-free soy sauce

1 Meyer lemon, zest and juice

Sea salt and black pepper to taste 

1 lemon, quartered, for garnish

Over medium heat using the same pan, add olive oil and heat through. Once hot, add the onion, garlic, and the squash until cooked through. Add the mushrooms, sauté until slightly cooked, 30 seconds, then add the farro. Stir-fry the farro until golden brown, then add the chicken stock until the farro is slightly covered. Simmer until most of the stock is absorbed, then fold in the greens and green onions. Remove from heat and add soy sauce, lemon zest, and juice from half the lemon. Add salt and pepper to taste.


Plate stir fry and add shrimp, squeeze more lemon on top, season and serve with quartered lemon slices.