Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) farro , rinsed (see Tips & Techniques) 1 fresh sage leaf 1 sprig(s) fresh rosemary 1 tablespoon(s) extra-virgin olive oil 1/2 cup(s) finely chopped onion 1 teaspoon(s) finely chopped garlic 1 can(s) (15-ounce) diced tomatoes , drained well 1 box(es) (10-ounce) frozen artichoke hearts , thawed and coarsely chopped 1/4 cup(s) torn fresh basil leaves 1/2 teaspoon(s) coarse salt Freshly ground pepper to taste Pinch of crushed red pepper 1 1/2 cup(s) reduced-sodium chicken broth , vegetable broth, or water 1/2 cup(s) grated Pecorino Romano cheese , divided 1 teaspoon(s) freshly grated lemon zest

Instructions Jump to Ingredients ↑

  1. Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper, and crushed red pepper. Add 1/2 cup broth (or water), bring a boil over medium heat, and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese. Carb Servings: 2 starch, 2 vegetable, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (25% daily value), Folate (19% dv).


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