cozy 1-pot farro with tomatoes and green beans
One-pot farro is a great way to use up less than spectacular end-of-season tomatoes and green beans before the first frost hits. Other cold-tolerant crops, like fennel or greens (Swiss chard, kale, or mustards) also make good additions.
Servings: 2 as main; 4 as side
Ingredients
- 2 tbsp extra virgin olive oil plus more for drizzling
- 2 anchovy fillets minced; optional but really great; can substitute with 2 tsp soy sauce- see note below
- 4 garlic cloves peeled and thinly sliced
- ¼ tsp red pepper flakes
- 1½ c semi-pearled farro
- 3 c vegetable or chicken broth
- 4 roma tomatoes diced; subsitute with 1 pint cherry tomatoes or 1 14.5-ounce can of diced tomatoes
- 2 c green beans trimmed and cut into 1 inch pieces
- 1 tsp salt plus more to taste
- ¼ c pesto store bought or homemade
- ½ lemon juice and zest
Instructions
- Heat olive oil in large thick-bottom pot over medium heat. Add anchovies, and cook until anchovies dissolve into oil, about 1-2 minutes. Add garlic and red pepper flakes and cook until garlic is just beginning to turn golden, another 1-2 minutes. Add farro and cook 2-3 minutes until farro is evenly toasted.
- Add stock, tomatoes, green beans, and salt. Bring to a boil, then reduce heat and simmer uncovered 25-30 minutes, until farro is tender but still saucy.
- Once farro is done, turn off heat and stir in pesto, lemon zest, lemon juice, and a drizzle of olive oil. Taste and add more salt as needed. Serve immediately.
Notes
To make vegetarian- Omit anchovies. Add 2 tsp soy sauce in step 2 along with vegetable stock.
To make vegan- Omit anchovies. Add 2 tsp soy sauce in step 2 along with vegetable stock. Use vegan/cheese-free pesto