Imagine a dish that combines the rustic charm of Italian cuisine with the wholesome goodness of ancient grains - welcome to the world of Baked Farro with Tomato and Herbs! This mouthwatering recipe is about to become your new go-to comfort meal that's not just delicious, but packed with nutrition and incredibly easy to prepare. Whether you're a seasoned home cook or a kitchen novice, this one-pan wonder will have you looking like a culinary genius with minimal effort.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup farro
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Ensure a rack is positioned in the middle of the oven for even heating.
- Rinse the farro thoroughly under cold water to remove any dust or debris. Drain well using a fine-mesh strainer.
- In a large oven-safe casserole dish, combine the rinsed farro, diced onion, minced garlic, diced tomatoes with their juice, vegetable broth, dried basil, and dried oregano. Stir to mix all ingredients evenly.
- Season the mixture with salt and pepper, adjusting to your taste preferences. Gently stir to distribute the seasonings.
- Cover the casserole dish tightly with a lid or aluminum foil to trap moisture and create a steaming effect during baking.
- Place the covered dish in the preheated oven and bake for 30-35 minutes, or until the farro is tender and has absorbed most of the liquid.
- Remove from the oven and let the dish rest for 5 minutes, allowing the grains to fully absorb any remaining moisture.
- Uncover and fluff the farro with a fork. Taste and adjust seasoning if needed.
- Garnish with freshly chopped parsley before serving. Serve hot as a side dish or light main course.
Tips
- Choose high-quality farro: Look for whole grain farro for maximum nutritional benefits and better texture.
- Rinse thoroughly: Always rinse farro before cooking to remove any excess starch and ensure a cleaner flavor.
- Don't skip the cover: Keeping the dish covered while baking is crucial for creating steam and ensuring the farro cooks evenly and remains moist.
- Check liquid absorption: If the farro seems too dry during baking, add a splash more vegetable broth to prevent burning.
- Let it rest: The 5-minute resting period after baking is essential for allowing the grains to fully absorb remaining moisture and develop a perfect texture.
- Customize your herbs: While the recipe calls for dried basil and oregano, feel free to experiment with fresh herbs or add a sprinkle of red pepper flakes for extra kick.
- Make it a complete meal: Transform this side dish into a main course by adding roasted vegetables or crumbled feta cheese on top.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
