Italian Farrotto With Sundried Tomatoes
A fast and healthy one-pan meatless meal
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1/4 cup julienned sundried tomatoes packed in oil or herbs, drained
- 2 medium garlic cloves minced
- 1 1/4 cups uncooked Farro
- 1/4 cup white wine optional
- 3 cups low sodium chicken stock
- 2-3 cups loosely packed arugula or other leafy greens
- 4--5 large fresh basil leaves sliced thin
- 1/8 teaspoon Kosher or sea salt or to taste
- 1/3 cup grated Parmesan cheese optional
Instructions
- Heat oil in a large sauté pan, and sauté onions for about 5 minutes on medium-high heat until golden.
- Add sundered tomatoes and garlic and saute for another minute. Add the farro and sauté for about 30 seconds to toast farro.
- Add the wine if using, and stir until the liquid is absorbed.
- Add about 2 1/4 cups of the chicken stock to the pan. Stir to combine and bring the mixture to a boil.
- Reduce heat to low, cover, and let the farrotto simmer for 30 minutes or until Farro is tender.
- For a creamy farrotto, add extra liquid as needed, about 1/4 cup at a time until the grains are cooked to the desired consistency. This should take about 10 more minutes.
- Stir in arugula or other greens and let them wilt.
- Add the fresh basil and stir to combine. Taste and season with salt.
- Add cheese if desired.
- Serve with additional grated cheese if desired.
Notes
Nutrition information is with cheese.
Store leftovers in the refrigerator for up to 3 days or in the freezer for up to 6 months. To reheat, place the farrotto in a saucepan with about 1/2 cup chicken stock and heat on medium heat.
To make vegan, use vegetable broth and omit the cheese.
Nutrition
Calories: 353kcalCarbohydrates: 56gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 300mgPotassium: 530mgFiber: 11gSugar: 2gVitamin A: 433IUVitamin C: 10mgCalcium: 127mgIron: 2mg
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