Substitute wheat berries or bulgur for the farro.There’s a nutty richness to farro, an up-and-coming grain in the bulk bin department of whole foods markets. This simple preparation with vegetables amplifies this quality. Serve this with almost anything that has assertive flavors so that it will balance rather than overwhelm it.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 21/2 hours in a medium slow cooker
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, seeds and ribs removed, and chopped
1 celery rib, chopped
3 garlic cloves, minced
11/2 cups farro, rinsed
21/2 cups Vegetable Stock or purchased stock
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup oil-cured black olives
1 tablespoon fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley
1. Heat olive oil in a large skillet over medium-high heat. Add onion, red bell pepper, celery, and garlic. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add farro, stock, tomatoes, olives, thyme, and bay leaf to the slow cooker, and stir well. Cook on Low for 5 to 7 hours or on High for 21/2 to 3 hours, or until farro is plump and tender and liquid is absorbed.
3. Remove and discard bay leaf. Season to taste with salt and pepper, stir in parsley, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute wheat berries or bulgur for the farro.