Monday, March 21, 2011

Baked Farro Risotto

Baked Farro Risotto

Farro is an ancient wheat grain which looks similar to spelt and wheat berries, but the grains are not the same. When cooked, it looks similar to cooked barley with a slight chewiness to the bite. I love the texture of farro. Farro is rich in protein and high in fiber. I first tried farro in an Italian restaurant and it was love at first bite. I normally can find farro at specialty shops and high-end supermarkets, but I was surprised and glad to find it at Costco. I'm not sure how long Costco will carry farro, but I'm thinking of getting another package the next time I'm at Costco. Farro is a versatile grain. You can use farro in soups and salads, or you can use cooked farro in a rice or pasta dish. This recipe I'm posting is delicious. I served this as a side dish, but I enjoyed this dish so much, I can eat it all on its own. To make this dish vegetarian, substitute vegetable broth for chicken broth.

Baked Farro Risotto
Adapted from 101 Cookbooks

1 medium onion, finely chopped (9.6 ounces)
2 large garlic cloves, finely minced (0.4 ounce)
2 cups packed spinach leaves (3 ounces)
1-1/2 cups farro, washed and drained (9.7 ounces)
1-1/4 teaspoon Herbes de Provence
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup hand-crushed canned whole tomatoes (8 ounces)
One 14.5-ounce can Swanson brand 33% less sodium chicken broth and add enough water to measure 2-1/2 cups
3/4 cup shredded Parmesan cheese (3 ounces)
1/4 to 1/2 cup shredded Parmesan cheese (1 to 2 ounces)

Preheat oven to 400 degrees. Position oven rack to the center of
the oven.

Spray a 2-quart baking dish with nonstick cooking spray. Set aside. (I used a CorningWare French White 2-1/2-quart round baking dish with a glass lid.)

Heat a large skillet over medium-high heat until hot, but not smoking. Add about 2 tablespoons olive oil to the skillet and then add the onions. Let onions cook, stirring frequently, until soft and translucent, about 2 minutes. Add the garlic and let cook until fragrant, about 30 seconds. Add the spinach. Cook until spinach wilts down, stirring frequently, about 2 minutes. Add the farro, Herbes de Provence, salt and pepper. Cook for a few seconds, until the Herbes de Provence begins to fragrant. Add the tomatoes and broth/water. When mixture comes to a boil, remove from heat. Transfer to prepared baking dish. Stir in 3/4 cup Parmesan cheese. Cover with lid or aluminum foil paper. Bake for 45 minutes.

Uncover and sprinkle with 1/4 to 1/2 cup (to your preference) of Parmesan cheese. Adjust oven to broil. Broil until Parmesan cheese melts and is lightly browned, about 1 to 2 minutes.

This dish can be made the night before and reheats nicely in
the microwave.

Yields 4 to 6 servings

No comments:

Post a Comment