Happy Hump Day!
Let me introduce you to my new favorite breakfast:
In the mix
- Greek yogurt
- Blueberry granola from Nutty Guys
- pomegranate seeds from Trader Joe’s
Baked Italian Farro Casserole
Adapted from 101 Cookbooks
non-stick cooking spray
1 Tablespoon extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
¼ teaspoon salt
1 ½ cup pearled farro
1 cup tomato sauce
2 ½ cup vegetable broth
1 teaspoon dried basil
Zest from 1 lemon
1 1/4 cups Parmesan cheese, freshly grated, divided
2 teaspoon dried oregano
1. Preheat the oven to 400 degrees and make sure you have a rack in the top 1/3 of the oven. Lightly coat an 8×8 baking dish with olive oil cooking spray and set aside.
2. Combine olive oil, onion, salt and garlic in a large saucepan and bring to medium-high heat. Stirring occasionally, cook until onions start to turn translucent. Add farro and stir until onions and farro are mixed thoroughly. Cook for 1 minute.
3. Add tomato sauce, broth and basil and stir. Bring to a simmer and then remove from heat. Stir in lemon zest and 1 cup of the Parmesan cheese.
4. Transfer the mixture into the prepared baking dish and cover with aluminum foil. Cut a few slits in the foil. Put the dish in top third of the oven and bake for 45 minutes, removing the foil for the last five minutes to let the top darken.
Nutrition Notes: Farro is a cousin of wheat but boasts twice the fiber and protein. It is also high in fiber and has a low gluten content so it can often be tolerated by those with wheat allergies or sensitivities.
In Italy, the most common way to eat farro is by adding it to soup. Farro can be served al dente in salads for a nutty texture. Farro can also be used to make pasta and bread or used in recipes calling for barley, spelt and quinoa.
Taste Test: The tomato sauce and Parmesan cheese made it taste rich but the lemon zest and herbs gave it a bright, fresh flavor as well. Wholesome Husband thought the taste was good but he didn’t like the chewiness of the farro. But I loved the chewiness! Delicious!