Ingredients
Scale
- 1 cup farro, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
- 1/4 cup fresh basil, chopped
- Grated Parmesan cheese, for serving (optional)
Feel free to substitute or add in whatever vegetables you have on hand. Mum always said cooking was about working with what you have and making it delicious.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Add the red bell pepper and zucchini to the pot. Cook for another 3-4 minutes until the vegetables begin to soften.
- Stir in the farro, coating it well with the oil and vegetables. This step is crucial for that nutty flavor Mum always emphasized.
- Add the cherry tomatoes, vegetable broth, salt, pepper, and cinnamon. Bring the mixture to a boil.
- Reduce the heat to a simmer, cover the pot, and cook for about 30 minutes, or until the farro is tender and has absorbed most of the liquid. You’ll know it’s done when the farro is chewy yet soft, just like those hearty grains Mum used to make.
- Stir in the fresh basil just before serving. Taste and adjust seasoning if needed.
- Serve hot, sprinkled with Parmesan cheese if desired. Enjoy with a side of crusty bread or simply on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International