Farro con Verdure
Farro is one of those lovely whole grains with a nutty flavor and an al dente texture. This ancient grain, dating back to the days of Romeo and Juliet can be used in soups, salads, stews or as a soft breakfast porridge. Rich in fiber, protein, magnesium and zinc this grain is a powerhouse.
Makes 2-3 servings
- Extra virgin olive oil
- 2 cloves fresh garlic, peeled, smashed, minced
- ½ small carrot, diced
- ½ small zucchini, diced
- 4-5 cremini mushrooms, brushed free of dirt, diced
- ½ cup farro, rinsed well
- 1 cup spring or filtered water
- Sea salt
- ¼ head radicchio, finely shredded
- 10-12 grape or cherry tomatoes, halved
- Grated zest and juice of ½ lemon
- 2-3 stalks fresh flatleaf parsley, coarsely chopped
Step By Step Instructions:
Preheat oven to 350oF. Mix together 2 tablespoons olive oil and the minced garlic. Place the diced vegetables in a mixing bowl and toss with oil and garlic and a light seasoning of salt. Transfer to a baking dish (avoiding overlap) and oven roast, uncovered until tender, about 30 minutes.
While the vegetables cook, cook the farro. Place the farro and water in a sauce pan and bring to a boil. Add a pinch of salt and reduce heat to low. Cover and cook until farro is tender and all the liquid has been absorbed, about 40 minutes.
When the farro and the vegetables are done, mix them together with the radicchio, tomatoes, lemon juice and zest and parsley. Serve warm or at room temperature.