Baked Farro with Artichoke and Peas

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion
• 1- 1/2 cup Farro, Or A Combination Of Farro And Arborio Rice
• 1 cup Strained Tomatoes
• 2- 1/2 cups Vegetable Stock
• 1 Tablespoon Fresh Basil, Chopped
• 1- 1/2 teaspoon Dried Parsley
• 1- 1/4 cup Freshly Grated Parmesan, Divided, Plus More For Topping
• 1 cup Cooked Artichoke Hearts, Coarsley Chopped
• 3/4 cups Cooked Peas (Frozen Or Canned)
• Salt And Pepper

1. Preheat the oven to 400 degrees F.
2. Place a Dutch oven over medium heat.
3. Add the olive oil to the Dutch oven and saute the onions until softened, about 3 minutes.
4. Add the faro and stir until coated.
5. Continue to cook for a couple minutes.
6. Stir in the strained tomatoes, vegetable stock, fresh basil, dried parsley, and salt and pepper.
7. Bring to a simmer and then remove from the heat.
8. Stir in 3/4 cups of the parmesan cheese.
9. Cover the Dutch oven with foil and poke a few holes in the foil.
10. Place the Dutch oven in the oven and bake until the farro has absorbed all of the liquid, about 35-45 minutes.
11. Remove the farro from the oven and remove the foil.
12. Stir in the remaining cheese, artichokes hearts, and peas.
13. Place back in the oven, uncovered, and bake for 5 minutes.
14. Taste and add more salt and pepper accordingly.
15. Remove from the oven and let sit for 2-5 minutes before serving.
16. Serve and enjoy!
17. If you like, grate more parmesan cheese on top.
18. (Recipe adapted from 101 Cookbooks.)

olive oil, onion, combination, tomatoes, vegetable stock, fresh basil, parsley, freshly grated parmesan, hearts, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/baked-farro-with-artichoke-and-peas/ (may not work)