Farro with Chickpeas, Tomato and Mozzarella
Deciding what was to go alongside our chicken dinner, I was once again reaching for the rice. But I am sick of rice. Are you sick of rice? After a quick pantry check, I spotted some farro.
Have you ever tried farro? Farro is a nutritious and high protein ancient grain. It is quickly gaining popularity. It is used a lot in Italian cooking. It is similar to barley in taste. In that way, it can be made a variety of ways. It is ideal in soups and in salads. When cooked properly, it is often chewy while also having great texture. I love how it almost bursts in your mouth! It has an almost nutty flavor.
Besides my farro I grabbed a can of chick peas. The wheels started turning. What can I do with these simple ingredients. I went to the fridge and spotted some mozzarella cheese. Then on the counter was my basil and lovely vine ripe tomatoes. Here’s what I came up with…
It was amazing! The mozzarella was melted and the chick peas added some creaminess. The fresh basil made everything come alive! I can’t wait to eat this as a cold salad tomorrow for lunch. Maybe with a squeeze of lemon!
Farro with Chickpeas, Tomato & Mozarella
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups farro
- 2 cups chicken broth
- 2 tomatoes tomatoes seeded and chopped
- 2 cloves garlic chopped
- 4 ounces cubed mozarella
- 2-3 leaves Fresh basil
- 1 can chick peas (garbanzo beans)
- salt & pepper
Instructions
- Chop the tomatoes and garlic and set aside.
- Cube the mozarella and wash your basil leaves. Set aside.
- Heat olive oil in a medium saucepan. Add the farro and toss to coat it in the olive oil. Let the farro toast for a minute or two in the oil. Keep stirring
- Add the tomatoes and garlic and saute for a few minutes. Add the chicken broth and chick peas. Don't rinse the beans. Add the whole can. Add some salt and pepper.
- Bring to a boil and then reduce the heat to a simmer for 20 minutes, or until almost all of the liquid is absorbed. It's fine if there is still a small amount of liquid. It will thicken as it stands. Check the farro for doneness. It should't be hard. It should be soft and chewy. Add more salt and pepper if needed.
- Tear the basil. Remove half of the farro to a medium sized bowl and top with half the mozzarella and half of the torn basil. Add the remaining farro. Again top it with the remaining mozarella and torn basil. Toss to combine. The mozzarella should start to melt and the basil will become fragrant. It will be creamy and delicious!
- Serve!
