1 box(es) (10-ounce) frozen artichoke hearts, thawed and coarsely chopped
1/4 cup(s) torn fresh basil leaves
1/2 teaspoon(s) coarse salt
Freshly ground pepper to taste
Pinch of crushed red pepper
1 1/2 cup(s) reduced-sodium chicken broth, vegetable broth, or water
1/2 cup(s) grated Pecorino Romano cheese, divided
1 teaspoon(s) freshly grated lemon zest
Instructions
Place farro in a large saucepan and cover with about 2 inches of
water. Add sage and rosemary. Bring to a boil; reduce the heat and
simmer, uncovered, until the farro is tender but still firm to the
bite, 20 to 30 minutes. Remove the herbs and drain.
Heat oil in a large saucepan over medium heat. Add onion and
cook, stirring, until soft and beginning to brown, 3 to 5 minutes.
Add garlic and cook, stirring, for 1 minute. Stir in the farro,
tomatoes, artichokes, basil, salt, pepper, and crushed red pepper.
Add 1/2 cup broth (or water), bring a boil over medium heat,
and cook, stirring, until most of the broth is absorbed. Repeat
with the remaining broth (or water), adding it in 1/2-cup
increments and stirring until it's absorbed, until the farro is
creamy but still has a bit of bite, about 10 minutes total. Stir in
1/4 cup cheese and lemon zest. Serve sprinkled with the
remaining 1/4 cup cheese.
Here farro stands in for rice in a risotto-like dish, full of tomatoes,
artichokes, and fresh basil. Tip- Farro is a high-fiber whole grain
that is an ancestor of modern wheat. It is commonly used in Italian
cooking and is becoming more popular in the U.S. Find it in
natural-foods stores and amazon.com.
Originally Submitted
5/12/2009
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You can add this Farrotto with Artichokes recipe to your own private DesktopCookbook.