Tomato Onion Feta Farro

Submitted by bleujazz3

"An alternative to pasta!  A tasty grain that tastes like a good pasta marinara and cheese, but substitutes farro grain as the main ingredient.  An original recipe that will be sure to add a new view of farro grain as a side dish that will complement a main course quite well.  Refrigerates and reheats easily."

 

• Ready In: 2mins
• Ingredients: 12
• Yields: 8 cups
• Serves: 6

ingredients

• 1 1⁄2 cups dry farro grain, rinsed
• 4 1⁄2 cups low sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large sweet onions, chopped
• 4 large garlic cloves, minced
• 1 pint sliced mushrooms, rinsed, broken into smaller pieces
• 12 dry oz. grape tomatoes or 12 dry oz. cherry tomatoes, rinsed, halved
• 1⁄4 cup dry red wine (or white)
• 7 ounces of crumbled herbed feta cheese
• 1⁄4 teaspoon fresh ground black pepper, to taste
• 2 pinches salt, to taste

directions

1. Put chicken broth in a medium-large saucepot over medium high heat to a low boil.  Add the unsalted butter to the broth and then add the rinsed farro to the saucepot.  Cover the saucepot and allow to return to a low boil.  Reduce heat to medium-low and simmer for 45 to 50 minutes until liquid is absorbed.
2. Meanwhile, drizzle some olive oil into a large chef’s pan over medium-high heat on a large rangetop burner.  Add the chopped onion to the chef’s pan, and stir to break up into pieces.  Allow to soften and brown slightly, about 8 to 10 minutes. Add the minced garlic and allow to sauté uncovered for 2 or 3 minutes, stirring together.  Add the fresh mushroom pieces.  Sauté for another 3 minutes.  Add the halved grape or cherry tomatoes.  Stir to blend.  Add the wine and stir to blend. Cover the chef’s pan for 3 minutes.  Remove the cover, allow the juices to cook away slightly and the ingredients to soften further, about 5 to 8 minutes. Add a few grinds of black pepper and a sprinkle of salt, and stir.
3. Remove the tomato onion mixture from the heat and set aside to cool.  Once the farro is done cooking in the saucepot, remove from the heat and stir to fluff.  Set aside to cool.  Once both have cooled, add the herbed feta cheese to the chef’s pan, then add the farro to the pan, stirring to blend well.
4. Using a large wooden spoon, spoon the mixture into a deep dish 8 cup plastic container or glass bowl.  Serve immediately, or cover and place in fridge to chill for 2 hours.  Reheat as needed in either the microwave for several minutes on 70% power, or in a saucepot, adding just a splash of chicken broth for extra moisture.
5. To serve, spoon out small dessert bowl-sized portions as a light meal (as pictured), or as a side dish with a main meal.
6. Per serving: About 240 calories.
7. Cook’s Note: As an option, consider making this a main dish, adding 1 lb. of medium peeled deveined shrimp to the tomato mixture for 5 minutes just before removing from heat and allowing to cool.