TOMATO FARROTTO

• servings: 4-6 servings
• total time: 45 mins

Ingredients

1 large shallot

4 garlic cloves

2 tablespoons extra-virgin olive oil

2 pints cherry tomatoes (or any tomatoes, cut into 1-inch pieces)

1 tablespoon fresh oregano leaves

1½ cups pearled farro

3 cups low-sodium vegetable stock, plus more as needed

½ cup fresh parsley leaves and tender stems

½ lemon

¼ cup freshly grated Parmesan cheese, plus more for serving

¾ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

Directions

1. Mince the shallot and garlic. Warm the olive oil in a large pot over medium heat. Add the shallot and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook until fragrant, another minute. Add the tomatoes and oregano and cook, stirring occasionally, until the tomatoes are beginning to burst, 3 to 5 minutes.

2. Stir in the farro and stock. Increase the heat to high and bring to a boil, then reduce the heat to medium-low. Cook, stirring every few minutes, until the farro is tender and most of the liquid is absorbed, 20 to 30 minutes. Add more stock as needed if the liquid is absorbed before the farro is tender. Meanwhile, finely chop the parsley.

3. Reduce the heat to low, juice the ½ lemon into the pot, and stir in the Parm, salt, pepper, and all but a spoonful of the parsley. Taste and adjust the seasoning as needed. Serve with more Parm and the remaining parsley sprinkled over the top.

Notes

TIPS This is a great make- ahead meal; just reheat it with a splash of water or

stock. Check your farro's label and make sure it cooks in under 20

minutes.

SLOW SWAP To make this in a

in brown rice slow cooker, throw everything Swap

or barley for the farro, and but the lemon juice and Parm

try using 2 ounces of goat into the crock, cover, and cheese in place of the Parm cook on low for 4 hours.

for a delightfully tangy Remove the lid and stir in

the lemon juice and Parm. farrotto.

Cook with the lid off until

thickened to your liking (you BULK IT UP can turn it up to high to

I love

speed this up). farrotto on its own, but it's

also fantastic with scallops

(page 96) or Cajun salmon

(page 74).

45 Minutes 171