Italian Farro
Italian Farro is a dish made with farro, baby broccoli, and cannellini beans in a light tomato sauce topped with melted parmesan cheese and burrata.
Servings: 4
Calories: 147kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 bunch baby broccoli, chopped
- 4 cloves garlic, minced
- 1 28oz can San Marzano tomatoes
- 1 small bunch fresh basil, minced
- ½ teaspoon salt
- 1 8.8oz bag of 10-minute quick cook farro
- 1 cup farro cooking liquid
- 1 15oz can cannellini beans, rinsed
- ½ cup grated parmesan, plus extra for serving
- 8oz burrata
Instructions
- Heat a large sauté pan to medium heat. Add the olive oil and shallot and cook for 2-3 minutes. Add the baby broccoli and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 more minute.
- Add the can of San Marzano tomatoes to a blender and blend until smooth, just a few seconds. Add to the pan, then add the basil and salt. Stir occasionally and cook for another 5 minutes.
- Preheat the oven to 375° F.
- Separately (this can be done while preparing the sauce), bring a pot of water to a boil and add the quick-cook farro. Cook for 12 minutes or according to the package instructions. Drain, reserving 1 cup of the cooking liquid.
- Add the farro, 1 cup cooking liquid, and cannellini beans to the tomato sauce and stir to combine.
- Top with ½ cup grated parmesan cheese and the burrata broken up into pieces and placed in dollops on top of the farro dish. Bake for 8-10 minutes to heat through and melt the cheese. Serve with additional parmesan cheese.
Nutrition
Calories: 147kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 524mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 879IU | Vitamin C: 40mg | Calcium: 160mg | Iron: 1mg
