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I wanted to make good use of my tomatoes and herbs, but didn't want to make the same old pasta dish, so after some thought I decided to make stuffed tomatoes. They turned out great, light and refreshing.
8 fresh, round tomatoes
2 green onions
2 tablespoons capers
2 tablespoons black olives
1/4 pound farro
So first you chop the green onion, the capers and black olives and you mix them in a bowl. You really don't need to season with salt because the capers and olives infuse the mix with their natural saltiness.
Then cut the tops of the tomatoes off and hollow the tomatoes with a teaspoon. Pick whatever fresh herbs you like — I used rosemary, basil and thyme— and mince them.
Cook the farro according to packaging directions in abundant salted water. Drain and add to olive mixture. Add whatever tomato you have hollowed out to the bowl and sprinkle with the fresh herbs. Mix well.
Spoon Mixture into hollowed tomatoes and place caps back on. Place in an oven safe casserole with a half inch of water in it. Cook in a preheated 350F degree oven for about 30 minutes. Serve either hot or cold.
In a medium saucepan combine broth, farro, and water. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until farro is tender. Drain farro, reserving 1/2 cup of the cooking liquid set both the farro and cooking liquid aside.
Preheat oven to 400°F. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks rinse. Cut corn from cobs set corn aside, discarding cobs. In a large skillet melt the butter over medium heat. Stir in curry powder. Add reserved corn and green onions. Cook for 2 minutes, stirring occasionally. Add squash and cook for 2 minutes more. Stir in reserved farro, salt, and black pepper cool slightly. Stir in 1/2 of the cheese and 1/2 of the basil.
Cut sweet peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Fill pepper halves with farro mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around the peppers. Cover dish with foil.
Bake for 30 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered, about 15 minutes more or until peppers are crisp-tender and cheese is melted. Sprinkle with remaining basil.
How to Make It
Cut the tops off the tomatoes and discard. Carefully scoop out the tomato pulp, leaving the shells intact and reserving 1/2 cup of the pulp. Finely chop the reserved pulp. Place the tomato shells in a small square baking dish.
Combine the chopped tomato pulp, rice, beans, basil, feta, oil, pepper, and salt in a large bowl. Divide the mixture evenly among the tomato shells. Bake until thoroughly heated, about 12 minutes.
Dairy-Free and Vegan Option: Prepare the recipe as directed, substituting 1/4 cup chopped kalamata olives and 2 tablespoons toasted pine nuts for the feta cheese.
Recipe from Meals That Heal by Carolyn Williams (Tiller Press, 2019)
Baked Farro with Tomato and Herbs
You know it and you love it: Veganomicon is one of the classic tomes of vegan cooking. This amazing cookbook by Isa Chandra Moskowitz was recently updated with new pictures, streamlined instructions and organization, and some additional recipes as well. I am delighted to be sharing one with you, this rich, satisfying, holiday-worthy Baked Farro with Tomato and Herbs.
Isa’s cooking style is similar to mine in a lot of ways. She’s willing to take a couple of extra steps to make home cooking taste special. The recipes begin with real ingredients and end with creative presentations of plant-based flavors. Simply put, this is vegan food for people who just like good food.
I love farro, an ancient grain in the wheat family with a nutty flavor and chewy texture. *But*, I usually prepare it in my rice cooker and then season it afterward. The concept of baked farro was totally new to me and I can say definitively that I will be making it again.
To make this baked farro with tomato and herbs, shallots and garlic are sweated in a skillet, and then infused with thyme, bay leaf and oregano. Farro is added to the pan and toasted risotto-style, but then the whole thing is transferred to the oven where it bakes with tomatoes and fresh parsley. In the oven, the farro absorbs the tomato broth and becomes perfectly al dente, brimming with herbacious savory flavor.
The piece de resistance of this casserole, though – the little extra step that made this baked farro sing – is the truly insane walnut “breadcrumbs” that are baked onto the top. Made by grinding up walnuts, nutritional yeast, salt, and lemon zest, the crumbs are buttery and homey, and get nice and crisped in the oven as a complement to the tender and chewy farro.
I used crushed instead of diced tomatoes, so mine doesn’t have those tomato pieces and has more of an orange color throughout, but other than that it looks just like the picture from the book.
Photograph reprinted from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. Copyright © 2017
This baked farro with tomato and herbs proves that cheese and eggs are wholly unnecessary for making a tasty grain bake. I actually was planning to add cooked chickpeas to mine to turn it into more of an entree they were completely forgotten on the counter. But I still think that would be a great addition. If you’re so inclined, some veggie sausage like Field Roast would probably also pair well with the tangy tomato flavors.
The recipe is illustrative of the type of fare you’ll find in the rest of Veganomicon. The book has appetizers, sides, “proteins”, complete meals, soups, desserts, breakfasts… all creatively made with normal ingredients. If you like to cook and would like some more all-purpose vegan recipes on your cookbook shelf, I can’t recommend it more!
Baked Farro with Lentils, Tomato and Mozzarella
My husband is has eaten vegetarian and often vegan much of the past 20 years. Although he craves meat, fish and chicken, he always says how great he feels when eating a mostly plant based, vegetarian diet. He doesn't cook often, but when he does it's almost always delicious. A few months ago he whipped up a version of this Baked Farro with Lentils, Tomato and Mozzarella one night for dinner after a suggestion from our friend Paul, I couldn't believe how easy and delicious it was! Not only was I blown away by it, but our kids said it was one of the best things they had ever had for dinner. I had to find out more about how it came to be. It turns out the original recipe was from the New York Times by Ali Slagle. Her version is made with feta, less vegetables and slightly dryer, and also totally delicious.
Baked Farro with Lentils, Tomato and Mozzarella is quickly becoming our new go-to meal especially on meatless Monday. I love using farro in recipes. It's a high-protein, high-fiber ancient whole-grain wheat that looks similar to barley, but is a slight more oblong and larger grain. It retains a notable amount of chew when it gets cooked and toasting them like in this recipe adds to its nutty flavor. It's the perfect base for this recipe.
This Baked Farro recipe is super filling too, thanks to the added lentils. Lentils are a great source of vegetarian protein, so we love using them when we're making vegetarian recipes. They're super good for you and not to mention add a great flavor, texture and you can keep them in your pantry for months. I also love this recipe because it makes enough for lots of leftovers, and when you're cooking multiple times a day like a lot of us are, leftovers are the BEST.
Since my oldest decided to be vegetarian when he was younger, I'm always trying to come up with vegetarian recipes that are healthy and filling for him (and the whole family). I'm happy to have this Baked Farro recipe in our rotation of Vegetarian Chimichangas, Vegetarian Spring Rolls and Vegetarian Pho. This recipe could very easily be made vegan as well! Just use your favorite vegan cheese instead of mozzarella and you're good to go.
Hopefully this recipe brings a little warmth and comfort to your family at the dinner table. It has for us and I'm so happy to share it with you. Let me know if you make it and what you think by tagging me on social media @weelicious.
How to Make It
Combine chicken, vinegar, black pepper, 1 teaspoon oregano, and 1/4 teaspoon salt in a large bowl, turning to coat chicken on all sides. Let stand 20 minutes drain.
Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 6 chicken thighs to pan in a single layer cook until well browned, about 3 minutes per side. Transfer chicken to a plate. Repeat process with remaining 1 tablespoon oil and remaining 6 chicken thighs.
Reduce heat to medium. Add onion, bell peppers, and garlic to pan cook, stirring often, until vegetables are tender, about 10 minutes. Stir in saffron (if using), cumin, 1 teaspoon oregano, and 1 teaspoon salt cook 1 minute. Stir in stock, farro, and tomatoes. Increase heat to high bring to a boil. Return chicken and accumulated juices to pan. Reduce heat to medium-low cover and cook until chicken is done, about 20 minutes.
Stir in olives. Cook, uncovered, until farro is tender and most of the liquid has been absorbed, about 8 minutes. Stir in peas cook until peas are tender, about 3 minutes.
Consider this farro recipe a template—feel free to use whatever seasonal vegetables you have on hand.
These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
At Commanderie de Peyrassol, the wonderful Provenl winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.
MARTIN MORRELL MARTIN MORRELL
Using a melon baller to scoop out the inside of the tomatoes leaves a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.
Although farro is an ancient grain, it&rsquos worth knowing about and enjoying today!
It&rsquos an ancient grain with a nutty flavor that&rsquos very good for you. It has a satisfying chew similar to barley and it even looks like barley. Farro has been cultivated in Italy for centuries. It&rsquos related to wheat so it&rsquos not gluten-free.
You&rsquoll generally find two types of farro: Whole-grain and pearled. Whole-grain farro can be tricky to cook and involves having to soak it overnight. However, pearled farro, which has some of the bran removed, is very easy to cook. Here&rsquos more information on farro and how to cook it from Bob&rsquos Red Mill.
Farro is an excellent source of dietary fiber, iron and protein. Farro is derived from wheat so it&rsquos not gluten-free.
1. Combine water and farro in medium saucepan bring to a boil. Reduce heat to medium partially cover and simmer about 20-30 min., until farro is tender. Drain well.
2. In large bowl, whisk oil, lemon juice, salt, and pepper. Add farro and toss to combine. Cool to room temperature.
3. Core tomatoes, leaving hollowed-out shells. Dice tomato pulp and add to farro with scallions, bell pepper, parsley, and mint. Season with salt and pepper to taste.
4. Spoon farro mixture into tomatoes. Serve on plates garnished with greens and parsley.
- 4 medium ripe tomatoes
- 1 cup cooked brown rice or quinoa
- 1/2 cup no-salt-added canned cannellini beans, rinsed and drained
- 1/3 cup torn fresh basil leaves
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- Calories 132
- Fat 4g
- Satfat 1g
- Unsatfat 3g
- Protein 5g
- Carbohydrate 21g
- Fiber 4g
- Sugars 4g
- Added sugars 0g
- Sodium 142mg
- Calcium 7% DV
- Potassium 9% DV