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Are you in search of a healthy yet classic comfort food? Look no further! My recipe for Tomato & Thyme Farro is sure to please. For those of you that don’t know what farro is, it’s a grain that is nutty and chewy with a texture similar to rice. This dish is bursting with fresh flavors from the tomatoes, thyme, and basil. It’s like risotto but much less work to create and uses farro in place of rice.
The recipe can be found here.
This recipe takes about 1 hour to 1 hour 15 minutes to make but the result is worth it!
Start by melting butter in a large saucepan over medium heat. Add the shallot (or use yellow onion) and cook until soft and translucent, about 3 minutes. Add the garlic, salt, and pepper, and continue to cook for 1 minute.
Add the farro and stir to combine and coat in the butter. Let the farro toast for 1-2 minutes. Add ¾ cup vegetable broth and stir to combine. Increase the heat to medium-high and continue to heat and stir until the liquid is absorbed.
Add 2 ¼ cups vegetable broth and the can of diced tomatoes (including the liquid from the can) and stir to combine. Increase the heat to high. Bring to a boil then cover and reduce the heat to simmer for 15-20 minutes. Stir occasionally.
Remove the cover and stir in the pint of halved tomatoes. Continue to cook, uncovered for 10-15 additional minutes, stirring occasionally. Add more vegetable broth as needed to prevent the farro from drying out, about ¼ cup at a time. I think I added an additional ½ cup of broth before it was done cooking, but you might need more/less.
Turn off the heat and add the parmesan and thyme. Stir to combine then cover and let sit for about 5 minutes. Remove the cover and serve warm, garnished with fresh chopped basil and additional parmesan cheese. Enjoy!
The recipe can be found here.
It’s so good! A wonderful recipe for lunch, dinner, a summertime picnic, or potluck. It also makes great leftovers. It can be served hot or cold. Personally, I prefer it warm, but you could enjoy it as a cold salad on a hot summer day or enjoy it as a salad for lunch throughout the week.
Feel free to add or change the vegetables in the dish as well. Add some chopped zucchini, squash, or bell peppers, perhaps some fresh peas, or anything from your garden. If you aren’t a fan of thyme, substitute rosemary for a slightly different flavor.
Happy Cooking!
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