Be Bold. This Is IC Awareness Month!

We gather in this month of September to celebrate IC Awareness Month and the strength and courage of those affected by Interstitial Cystitis. I consider myself blessed that I have had the opportunity to speak with, and cook for, so many of you. I tip my chef cap to all of you for your determination and perseverance during the many hours we have spent discussing your diets and your culinary desires. This has truly been an honor for me. However, let's get back to what I do best...food!

September is the perfect time for all of you to stand up and be noticed. To be bold. I had all of you in mind as I penciled in my latest recipe. Thai Chicken with Basil Coconut Farro. Farro is a wheat grain that can be boiled or steamed, much like pasta.

Thai Chicken with Basil Coconut Farro

Serves 4

4 chicken breasts

1 tablespoon of garlic

1/3 cup fresh basil

1 1/2 tablespoons of Myfoodstyle soy sauce

1 1/2 tablespoons of olive oil

Pinch of kosher salt

2 (13.5-ounce) cans regular or light coconut milk

1 1/2 cups of farro

1 cup of water

1 teaspoon fine salt

1 tablespoon of fresh basil, chopped

2 teaspoons of kosher salt

 

Begin by combining the soy sauce, 1/3 cup of basil, garlic, and salt in to a blender. Purée.

Marinate the chicken breasts for 1 hour, grill and serve with the farro.

Farro: Combine the coconut milk, farro, water, and salt in a medium saucepan over medium heat and stir occasionally until simmering, about 10 minutes.

Reduce the heat to low and cook, stirring occasionally, until the farro is cooked through and creamy and most of the coconut milk has been absorbed, about 1 hour. Stir in the basil and serve.