Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil, plus more for the baking pan & drizzling

  2. zest of one lemon

  3. 1 medium onion

  4. fine grain sea salt

  5. 1 1/2 cups / 10 1/2 oz / 300 g uncooked semi-pearled farro

  6. 1 cup / 8 oz / 225 g tomato sauce*

  7. 2 1/2 cups / 600 ml good-tasting vegetable broth or water

  8. 1 1/4 cups / 2 oz / 60g freshly grated Parmesan

  9. 1 tablespoons fresh oregano, chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F / 205C, with a rack in the top third. Rub olive oil across an 8x8-inch baking dish, or equivalent, and sprinkle with lemon zest.

  2. In a large saucepan over medium-high heat combine the olive oil, onion, and a couple pinches of salt. Cook until the onions soften up and begin to become translucent, a few minutes. Add the farro, stir until well-coated, and cook for another minute or two. Stir in the tomato sauce and the broth. Bring just to a simmer, remove from heat, and stir in about 3/4 of the cheese. Carefully taste a bit of the brothy liquid, and adjust the seasoning if needed. Transfer to the prepared baking dish, cover with foil, poke a few slits in the foil, and bake for about 45 minutes or until the grains are cooked through. You can uncover in the last few minutes to get a bit of color on the top of the farro. Alternatively, you can brown the top carefully under a broiler for a few minutes, which is what I did. Serve sprinkled with the remaining cheese, the fresh oregano, and a drizzle of good olive oil.

  3. Serves 6.

  4. *You can use your favorite tomato sauce here, but the following sauce is easy to make from scratch. It is bright and vibrant tasting - perfect to play off the grains. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. When hot, stir in a clove of garlic smashed into a paste with a couple pinches of salt and 1/4 teaspoon of red pepper flakes. Cook just until the garlic starts to take on color, not more than 10-20 seconds, and stir in 1 cup / 8 oz / 225g of crushed tomatoes OR crushed fire-roasted tomatoes, from a can. Simmer for a few minutes more and remove from heat. Taste and add a bit more salt if needed.


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