So Tuesdays we get up at 5:35am so that Ani can hit the road before 7am to beat the traffic down the Blue Route (our local Philly western beltway I-476) to her 8am chemistry lab class at Widener. Bob takes an hour rest after that to catch up the lost sleep (his nonteaching day at Villanova this semester), but Ani will return tired from a long day at work needing her nap, leaving dinner responsibility to her partner. Farro was already in mind from a cancelled potluck dinner dish that had to be vegan/vegetarian, so bob goes grousing around the cubbard for the farro, and finds black rice and whole wheat orzo first, then the farro. The black rice awakes other fond food memories and a change of carb base is finalized after considering all three for the part. We had also just seen a chick pea and tuna fish salad a few days earlier on Lidia's Italy, so bob grabs a Bumble Bee can and opens it, but baby shrimp are revealed, so the sea food component is also altered from the original game plan. The half can of chick peas were also left over in the fridge from pasta salad a a few days before . Ripe avocados were not available during our recent shipping trips, so we were down to a half of a leftover avocado. And grape tomatoes were our usual go to tomato choice these days.
We wolfed most of this down with second helpings, leaving only one modest portion for another day. It was satisfying.
These quantities and choices of add-ins are not to be taken seriously here. This is a creative endeavor to be approached with whimsy. Only the black rice needs cooking, the rest is just size reduction. And don't hesitate to try this with farro or whole wheat orzo. Both are nutritious grain products.