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Stir-Fried Grains with Charred Cabbage and Tomatoes
A type of Indian vegetable stir-fry called thoran inspired this simple mix of grain and vegetables. We especially like nutty, nubby, firm-textured farro, but brown rice is great as well. Whichever you use, you’ll need 4 cups cooked grain, and be sure to allow it to cool to room temperature or even chill it before stir-frying. Mild, subtly sweet cabbage is our first choice for this dish, but other lower-moisture vegetables, such as green beans or Brussels sprouts—or even asparagus—also are good.
tablespoons grapeseed or other neutral oil, divided
ounces green cabbage, cored and chopped into rough 1-inch pieces (about 4 cups) OR 8 ounces green beans, cut into 1-inch lengths OR 8 ounces Brussels sprouts, trimmed and shredded OR a combination