Thursday, August 29, 2013

Tested: One-Pot Farro with tomatoes & onions

 Some days I am inspired to make 3 separate dishes for dinner, and others I just want to open a can of soup and a pack of saltines and call it a day. This recipe is perfect for those days when you've worked late or had a mind-numbing conference call and have minimal energy to cook.
 I love that you just throw everything in together at once, and let the magic of heat do it's thang. What you have left when you've simmered for 30 minutes is delicious: chewy grains, sweet tomatoes and onions, and the nice mellow flavor of baby spinach.
The hearty grains I picked up at the store are from Trader Joe's. The original recipe called for farro but I really dislike their par-boiled farro so I found a good substitute. It is a combination of Israeli couscous, orzo, split garbanzo beans, and red quinoa, and they cook so well together.
 
Here's a visual of how to chiffonade basil:
Stack, roll & slice! Simple as that.

:: one-pot farro with tomatoes & onions ::
Adapted from smitten kitchen
Serves: 4 as a side, 2 as a hearty main
 
2 cups water
1 cup Trader Joe's Harvest Grains
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
5 ounces baby spinach (you can sub kale, swiss chard, etc)
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
 
Place water and grains in a medium pot. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. After 30 minutes, the grains should be tender but slightly chewy, well-seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes.
 
If you're using spinach, throw this in to wilt for a minute or two. You don't really need to cook the spinach. If you use other greens like kale or swiss chard, cook that with the rest of the ingredients to get the bitter taste out.
Sprinkle basil strips over your grains and serve as a side or under a nice piece of fish. Enjoy! I also really liked this cold, with a few chunks of my favorite feta (Israeli sheep's milk from TJ's, "Pastures of Eden) and a drizzle of red wine/olive oil.
 
 
 
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2 comments:

Jaclyn @ Love And Bellinis said...

I saw that recipe on smitten kitchen and I've been wanting to try it! It looks so good.

xxx
Jaclyn
http://www.loveandbellinis.com

Ally {Life as I know it} said...

This looks really good and healthy! Thanks for posting!