My house is a mess. A complete mess. This is not my style. I try to keep a very clean home. I like things that are neat and clean, and not at all messy. But, right now, I can’t keep the house clean. And it’s because we are packing and moving out.
In just one week exactly we are moving cross-country to Florida. For at least one month, we will be in Florida for Steve’s Baseball Spring Training. Then, who knows where will be. All I know is that I will be with my husband on the road until September. But for right now, I’m packing, packing, and packing some more.
One thing that takes me away from all the mess of packing is cooking and baking. I get in the kitchen and simply forget about what’s going on around me. I’m comforted by the kitchen and food, and this meal is one of my favorites.
It’s Baked Farro with Artichokes and Peas. Farro is a grain very similar to Arborio Rice (the rice you use for Risotto). However, Farro is a little bit chewier and thicker than Arborio Rice, but it still cooks up very similarly. In this dish, Farro is baked with Strained Tomatoes, Vegetable Stock, and some herbs. Then at the end you add in peas and chopped artichoke hearts, and finish it off with parmesan cheese. It’s simple, delicious, and comforting.
This is also a great way to make Rissotto. Instead of slaving over the stove to cook up a batch of Risotto, use this exact recipe but substitute Arborio Rice instead. The result will be just as fantastic as Stove-Top Risotto.
Baked Farro with Artichoke and Peas
For Printable Recipe, Click here!
Serves: About 6
2 tablespoons Olive Oil
1 medium Onion, Chopped
1 ½ cups Farro (or a Combination of Farro and Arborio Rice)
1 cup Strained Tomatoes
2 ½ cups Vegetable Stock
1 tablespoon Fresh Basil, Chopped
1 ½ teaspoons Dried Parsley
1 ¼ cups Parmesan, Freshly Grated, Plus more for Topping
Salt and Pepper, to Taste
1 cup Cooked Artichoke Hearts, Coarsely Chopped
¾ cups Cooked Peas (frozen or canned work fine)
Preheat the oven to 400 degrees F.
Place a dutch oven over medium heat. All the olive oil to the dutch oven and sauté the onions until softened, about 3 minutes. Add the faro and stir until coated. Continue to cook for a couple minutes. Stir in the strained tomatoes, vegetable stock, fresh basil, dried parsley, and salt and pepper. Bring to a simmer and then remove from the heat. Stir in ¾ cups of the parmesan cheese.
Cover the dutch oven with foil and poke a few holes in the foil. Place the dutch oven in the oven and bake until the farro has absorbed all of the liquid, about 35-45 minutes. Remove the farro from the oven and remove the foil. Stir in the remaining cheese, artichokes hearts, and peas. Place back in the oven, uncovered, and bake for 5 minutes. Taste and add more salt and pepper accordingly.
Remove from the oven and let sit for 2-5 minutes before serving. Serve and enjoy! If you like, grate more parmesan cheese on top.
Recipe adapted from 101 Cookbooks.