Wednesday, August 6, 2014

Farro and Away

I like to say that the secret to a great food experience is to serve something simple that makes you look brilliant. I have a few of those go-to dishes that do just that -- fettuccini Alfredo, risotto with smoked Gouda, bananas Foster...

And now I have one more.

I don't know what made me buy farro, but I did. I had read something online about its texture and nutty flavor, so I thought I'd try it. So glad I did! I'm now addicted to farro. Seriously, if you can form an addiction to a grain, I have it. I've considered using it for burgers, risotto (why not instead of arborio?), and maybe even farro cakes.

But this is by far my favorite way to make it. And on what has turned into a rainy, cooler August day, I made it for lunch today. I didn't pay too much attention to the time it took for each ingredient, so play it by ear.

Farro Soup

2 Tbl. olive oil
2 shallots, sliced
2 celery stalks, sliced
1 tomato, cut into chunks
1 cup farro
1 can cannellini beans, drained and rinsed (pinto beans would work, too)
2 cups water
3 cups vegetable broth
1 handful of fresh basil, torn (about 1/3 cup)
3/4 cup frozen peas
Freshly grated Parmesan

In a larger pot, heat oil and saute shallots about 3 minutes. Add celery, saute for a few more minutes, then throw in the carrots. Brown a little (another 3 minutes), then add everything else except for the cheese.

Cook on medium heat (barely a boil) for about 20 minutes or until the farro is cooked. Ladle into bowls and top with Parmesan.

Would taste fantastic with rosemary focaccia bread.