Used Trader Joe's 10 minute Farro and pre cooked using the boil method. Used boneless chops which worked just fine. Had frozen kale but no fresh spinache so used that, but had to add about 4 oz of extra water. Put a lid on the pan and let the farro/kale mixture steam for about 7 minutes till the kale was tender and the liquid was fully absorbed.
This is the second time I've made this, and we love it! I used The Spice Way Berbere spice blend and I find it very mild. To add some more heat, I seasoned my bowl with cayenne and smoked paprika until it had a bit more heat. My husband isn't as fond of really spicy food so it was perfect for him. I also substituted frozen kale for the spinache and I think that worked well. I served the curry over quinoa which was perfect for a lighter alternative to rice.
I made these in the 3 qt instant pot so had to do 2 layers of 4. The bottom layer popped out of the molds beautifully but the top ones were not so photogenic. All tasted amazing. I didn't have any gouda in the fridge so subbed cheddar, which I think worked just as well.
It did look very curdled when it came out of the microwave but whisking fixed the problem, as promised. It was the perfect accompaniment to our Eggs Benedict and was super easy.
Used .5 cups of sweet sherry instead of the recommended .33 cups and added 3 TBS of nonfat dry milk to the cream to boost the protein value. I did not bother to puree any of the soup. Find that making this at least a day ahead improves the flavor.
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