July 31, 2013

Vegan Recipe #3: One-Pot Tomato and Spinach Farro

Before I made this recipe, I'd never even heard of farro (spell-check, I'm just discovering, also has never heard of it. I'd feel better about that, but it doesn't know my name either. It's rather disconcerting to go through life with your name always getting a giant red line of doom underneath it).

When I saw it on Smitten Kitchen, though, I was instantly convinced that it was a recipe I'd like. And when I read that you just tossed everything in one pot, set the timer, and returned to find it ready to eat? I was really convinced. 

This is the perfect dish to make when Bart's busy at school (which I'm starting to realize is going to be the story of the next two years), and I want some real dinner that both of my girls will eat and doesn't require me to do a lot of dishes afterward. I've been spoiled by 8 years of Bart doing all the dishes for me.

I made a few tweaks to make it vegan, but I noticed that she mentioned eating it with a fried egg on top. And right now I'm ALL about fried eggs. So, I'll probably be trying that decidedly non-vegan option very soon. Possibly this afternoon. 


One-Pot Tomato and Spinach Farro
(adapted from Smitten Kitchen)

Serves 3-4

2 cups semi-pearled farro (or quick-cooking farro or under 30 minute farro. I found mine in the pasta section at Trader Joes)
4 cups water
1 onion, thinly sliced
1 lb cherry tomatoes, halved or full-size tomatoes, diced
4 cloves garlic, minced
2 Tablespoons olive oil
Two dashes red pepper flakes
2 1/2 teaspoons salt
3 cups chopped baby spinach, loosely packed

In a large saucepan, put the farro and the water in to soak while you prep the other ingredients. Add all of the other ingredients except the spinach as you go.

Turn the heat on to medium. Set the timer for 30 minutes.

Let the mixture come to a boil (you don't need to cover the pot) and then reduce heat to medium-low and let simmer until the timer goes off.

Remove from heat, stir, and add baby spinach. Stir and serve immediately.

8 comments:

  1. I had this on my menu for last week, but then I got to the store and found that farro was $10 for this itty bitty bag. So I quickly scratched it off of my list. Were you able to find it for a decent price, or did you just suck it up in the name of health?

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    Replies
    1. I got a pound at the supermarket for around $6, I think. Bob's Red Mill. Amazon also has some 3 lbs bags for around $15.

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  2. i can't tell you how many times i've thought "hmm, this dish is good, but what it really needs is a fried egg." fried eggs forever!

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    Replies
    1. also, i made a veeeeery similar dish to this but w/ quinoa and yes, i put a fried egg on top. spencer was a fan.

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  3. I kind of twitch when a recipe claims to be one-pot but then requires a ton of bowls or steps browning things individually (and thus negating the clean up appeal of a single pot), so this looks amazing just for its convenience alone.

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  4. http://www.101cookbooks.com/archives/farro-and-millet-risotto-recipe.html we really liked this recipe. We'll have to try this-- yep one pot meals would be amazing. I just picked up some amaranth that I want to tinker with. It makes me excited that there will probably never be a shortage of different foods to try!

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  5. So pretty! I love farro too, and this combo sounds amazing. I think I agree that the egg on top would be even better!

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  6. Making this for dinner tonight! I am always looking for new farro recipes. Thanks for the great idea!

    ReplyDelete

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