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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Dinner
Diet: Vegetarian
Servings: 2as main; 4 as side
Author: adapted from Smitten Kitchen
Ingredients
2tbspextra virgin olive oilplus more for drizzling
2anchovy filletsminced; optional but really great; can substitute with 2 tsp soy sauce- see note below
4garlic clovespeeled and thinly sliced
¼tspred pepper flakes
1½csemi-pearled farro
3cvegetable or chicken broth
4roma tomatoesdiced; subsitute with 1 pint cherry tomatoes or 1 14.5-ounce can of diced tomatoes
2cgreen beanstrimmed and cut into 1 inch pieces
1tspsaltplus more to taste
¼cpestostore bought or homemade
½lemonjuice 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