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occasionally. Add the remaining broth in ½-cup increments as the farro absorbs the previous addition. Keep adding the broth until the farro is tender but still has a bit of bite, about 15 minutes. You may not need all of the broth. The mixture should have the consistency of risotto, neither soupy nor pilaf-like.

Stir in the grated cheese and the remaining basil. Season to taste with salt and pepper. Ladle the farrotto into soup bowls and top with shaved Pecorino.

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Make a Meal

Serve topped with Swiss Chard with Fragrant Garlic and Salt ([>]).

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CUMIN-SCENTED ISRAELI COUSCOUS WITH CARAMELIZED CABBAGE Vegan

Forget braising or boiling: the way to cook cabbage is to slowly caramelize it in olive oil. With the tomato salad on top of the cooked couscous and cabbage, this is almost a meal. The round grains of Israeli couscous are much larger than the fine granular kind.

Cook Time: 30 minutes

Serves: 4

4 tablespoons extra-virgin olive oil

2 teaspoons cumin seeds

1½ cups Israeli couscous

1¾ cups Easy Basic Vegetable Broth ([>]) or water

½ teaspoon coarse salt

1½ pounds cabbage, chopped (about 8 cups)

1 cup chopped onion

¼ cup dried currants or raisins

1 garlic clove, grated

Tomato Salad

1 cup diced plum tomatoes

1 tablespoon finely chopped fresh Italian parsley

1 tablespoon finely chopped fresh mint

1 tablespoon fresh lemon juice

½ teaspoon grated lemon zest or 1 tablespoon finely chopped preserved lemon rind (see [>])

Pinch of coarse salt

½ cup chopped toasted walnuts

Heat 2 tablespoons of the oil and the cumin seeds in a medium skillet over medium heat until hot and fragrant, about 2 minutes. Add the couscous and cook, stirring, over medium-low heat until golden, about 10 minutes. Add the broth and salt and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the couscous is tender, about 15 minutes. Keep warm over low heat.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat until hot enough to sizzle a piece of cabbage. Add the cabbage and onion and cook, stirring frequently, until the cabbage begins to turn golden brown, about 12 minutes. Add the currants and cook, stirring, until the cabbage is slightly darker, about 5 minutes. Stir in the garlic and keep warm over low heat.

To make the tomato salad: Combine the tomatoes, parsley, mint, lemon juice, lemon zest and salt in a small bowl. Stir to blend.

Add the couscous and walnuts to the cabbage and stir to combine. Transfer the mixture to a serving bowl, top with the tomato salad and serve.

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Make a Meal

Serve with a side dish of Carrots with Moroccan Spices and Lemon ([>]).

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RED QUINOA WITH SCRAMBLED EGGS, ASPARAGUS AND TAMARI ALMONDS

The deep, earthy taste of red quinoa is reminiscent of smoky bacon. When I first tasted it, I immediately wanted to pair it with asparagus, eggs and nuts.

Cook Time: 30 minutes

Serves: 4

1½ cups red quinoa (see [>])

2 tablespoons extra-virgin olive oil

4 ounces asparagus, diagonally sliced (¼ inch), about 1 cup

½ cup thin-sliced scallions (white and green parts)

½ cup chopped red bell pepper (optional)

1 garlic clove, grated

1 teaspoon grated orange zest

1 tablespoon tamari or soy sauce, plus more for serving

4 large eggs

¼ teaspoon coarse salt

⅛ teaspoon crushed red pepper

2 tablespoons torn or slivered fresh basil or cilantro leaves

¼ cup chopped Tamari Almonds ([>])

Rinse the quinoa in a fine-mesh strainer under cold running water for at least 45 seconds. Shake in the strainer to remove as much water as possible.

Heat 1 tablespoon of the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until the grain dries out and turns a shade darker, 5 to 8 minutes. Add 3 cups water and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is fluffy and appears to be uncurling, 18 to 20 minutes. Remove from the heat and set aside.

Add the remaining 1 tablespoon oil to a wok or large skillet and heat until hot