Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.
Time: 60 minutes (25 minutes prep)Ingredients
1 1/2 cups farro , rinsed (see Tip)
1 leaf fresh sage
1 sprig fresh rosemary
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1 15-ounce can diced tomatoes , drained well
1 10-ounce box frozen artichoke hearts , thawed and coarsely chopped
1/4 cup torn fresh basil leaves
1/2 teaspoon coarse salt
Freshly ground pepper to taste
Pinch of crushed red pepper
1 1/2-2 cups reduced-sodium chicken broth , vegetable broth or water
1/2 cup grated Pecorino Romano cheese , divided
1 teaspoon freshly grated lemon zest
Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
Add 1/2 cup broth (or water), bring a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it’s absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.
Tip: Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is becoming more popular in the U.S. Find it in natural-foods stores and amazon.com.
- Serving Size
- about 1 cup
- 44 g
- 6 g
- Saturated Fat
- 2 g
- 10 g
- 8 mg
- Dietary Fiber
- 8 g
- 220 mg
- 559 mg
- 6 servings
- about 1 cup each
- 2 starch
- 2 vegetable
- 1 fat
- Vitamin C
- 25% daily value
- 19% dv