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