I've tried making farro before, but somehow I never got why people rave about it. This time I do. It's a perfect, hearty, deliciously savory vegetarian meal for a cold night.
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Ingredients:
2 cups (dry) farro - note whether you have whole, semi-pearled, or pearled
2 cups of your favorite tomato-based pasta sauce
2 cups broth
1/2 cup lemon juice
1 egg
2 cups grated cheese (I used a gouda)
1 cup chopped parsley
First, if you are using whole farro, you will need to either soak overnight, or pressure-cook for 10 minutes. For semi-pearled or pearled, you need to cook it for a few minutes in the broth until it softens a bit.
Then, just mix together all of the other ingredients, pour them over the farro (and broth) in a baking pan, and bake uncovered for 45 minute at 400.
Ingredients:
2 cups (dry) farro - note whether you have whole, semi-pearled, or pearled
2 cups of your favorite tomato-based pasta sauce
2 cups broth
1/2 cup lemon juice
1 egg
2 cups grated cheese (I used a gouda)
1 cup chopped parsley
First, if you are using whole farro, you will need to either soak overnight, or pressure-cook for 10 minutes. For semi-pearled or pearled, you need to cook it for a few minutes in the broth until it softens a bit.
Then, just mix together all of the other ingredients, pour them over the farro (and broth) in a baking pan, and bake uncovered for 45 minute at 400.
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