Monday, January 11, 2010

Farro Italiano

Yes, I'm officially obsessed with Farro.

The Plan
Cook Farro.
Roast Tomatoes.
Saute Garlic and Arugula.

The Ingredients
1 Cup Farro
2 Cups Water
1 Pint Cherry Tomatoes, halved
4 Tbsp Olive Oil
3 Cloves Garlic, minced
2 Cups Arugula
1/4 Cup Parmesan Cheese, shredded
2 Tbsp fresh Basil, Chiffonade
Salt to Taste
Pepper to Taste

The Method
Preheat oven to 350F.

Bring Farro and Water to a boil in a medium pot. Reduce to simmer, cover and cook for half an hour (or until all water is absorbed). Basically, just like you're cooking rice. You know the drill.

Put Tomatoes and 2 Tbsp Olive Oil in a bowl. Throw in some Salt and Pepper (about 1 tsp Salt and 1/2 tsp Pepper). Add more if you want. Toss all ingredients. Place on a sheet pan (aka cookie sheet) and roast for about 20 minutes or until they get all wrinkly.

Heat the remaining Olive Oil in a medium saute pan on medium high heat. When Oil is hot, throw in the Garlic. Saute until fragrant and then add the Arugula. Stir constantly and the Arugula will wilt in under a minute. Yep, that fast so don't turn your back to the stove.

Grab your fresh Basil and place each leaf on top of each other. Roll the leaves up tightly (like you did in college) and slice the leaves very thinly. This is called chifonade. It will look like confetti.

Combine the Farro, Tomatoes and Arugula and Basil. Add in the Parmesan and that's it!

Oh yeah, don't forget to taste it first. You might want to add in more Salt and Pepper.

I served this with a roasted Chicken breast that I had been marinating all day in Italian seasoning and Garlic. But use whatever protein you'd like!

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