Baby Bok Choy & Farro

Bok choy, also called pak choi, is a Chinese cabbage that grows in a cluster much like celery but has lovely flowing dark green leaves emanating from the base. Baby bok choy plants are much smaller than the typical large stalk and make a lovely presentation when roasted and simply layered over a bed of rice or other grain.  This salad keeps it simple and lets the beauty of the bok choy take center stage.

Baby Bok Choy & Farro

2-3 servings


  • Penang nut & spice mix
  • 3-4 baby bok choy, sliced in half
  • olive oil
  • sea salt
  • 1 cup farro
  • 2 cups vegetable or chicken stock
  • ½ - ¼ cup peanuts or cashews, toasted


  1. In a medium saucepan bring vegetable or chicken stock to a boil. Add farro and boil for 10 minutes. Remove from heat, cover and let sit until all the liquid is absorbed.
  2. Take bok choy halves and toss with a bit of olive oil to coat lightly. (I massage the leaves and stalks gently with my hands to lightly coat with oil). Place face up on a baking sheet lined with parchment paper. Season with sea salt and top with a good pinch of Penang nut & spice mix.
  3. Bake bok choy at 400° for about 15 minutes or until cabbage is lightly browned and wilted. Keep a close eye out for the oven because it tends to cook quickly. Remove from oven.
  4. Take farro and toss in toasted nuts and 1 1/2 teaspoons of Penang nut & spice mix.
  5. On a serving plate arrange a bed of farro mix. Top with roasted bok choy. Garnish with a few more nuts & a bit more Penang mix.


This recipe would also work well with Cairo & Mumbai nut & spice mixes.