Prep Time 30 minutes Cooking Time 50 minutesTotal Time: 1 hour, 20 minutesYield: Serves 4
30 ml (2 tbsp) olive oil
1 large yellow onion, diced
90 g (1/2 c) uncooked farro (may substitute spelt or barley)
500 ml (2c) vegetable stock
1/2 large courgette (zucchini) dried
110 g (3/4 c) fresh sweet corn kernels
225 g (1/2 pt) cherry tomatoes, halved
150 g (1 c) cooked heirloom beans or canned organic kidney, appaloosa or cranberry beans
15 (1 tbsp) unsalted butter
115 g (4 oz) ricotta cheese
Coarse sea salt (kosher salt) and freshly ground black pepper to taste fresh chervil to garnish
In a large, deep sauté pan, heat half of the olive oil over medium-high heat; once hot, add the onions and sauté until softened but not browned, about 4 to 5 minutes. Add the farro and sauté for 2 to 3 minutes. Add the stock and stir frequently until the farro is tender and the stock has evaporated, about 40 to 45 minutes. Add more stock if needed during cooking to keep the farro moist.
Meanwhile, in another large sauté pan, heat the remaining olive oil over medium-high heat. Once hot, add the courgette and corn kernels and sauté until the vegetables are browned, about 10 to 12 minutes. (Note: you may substitute any seasonal vegetables for the corn and courgette, such as butternut squash, winter greens, parsnips, mushrooms or peas.) Add the tomatoes and cook for a minute to warm through. Add the farro and the cooked beans and mix well. Add the butter and stir until melted and the beans are hot. Season to taste with salt and pepper.
In a mixing bowl, whisk the ricotta until softened. Season to taste with salt and pepper.
Spoon the farro onto 8 individual plates and garnish with a dollop of the ricotta cheese and chervil.
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