Dinner tonight was driven by the fact that I had a lot of leftover, too sweet farro. Yesterday I made a new recipe that called for farro cooked in apple cider. It was not a hit. So my goal was to use up some of the farro and find some way to mask its sweetness.
I added a bunch of fish sauce and vegetables and chickpeas but it did not quite do the trick. Then I tried vinegar and oil – still too sweet. Final attempt was several shakes of Tabasco, chopped cilantro, and cumin. Success! I served this along side a puckery cucumber, tomato, and onion salad. John grilled some chicken thighs and we had an acceptable dinner.