In this recipe for Warm Farro with Roasted Artichoke Hearts, Tomatoes and Leeks, the gentle sweetness of the roasted leeks mingles with the slightly acidic roasted plum tomatoes, meaty artichoke hearts, fresh punch of parsley and subtly nutty farro. So good and satisfying.
The art of developing recipes -- the imagining, testing, tasting, retesting and writing -- is kind of like meditation for me. It's soothing and familiar. And in developing recipes, I can focus singularly on the dish I am working on. That's why I love it so. So when I woke up the other day feeling a little disconnected from my work, I headed straight for the kitchen. Immediately, I felt better.
You may remember farro from the Lemony Farro Salad I shared a few weeks ago. That cold salad introduced my family to this grain -- creating several new fans. So when I felt drawn to getting back into the kitchen this weekend, I immediately turned to farro again. Farro, sometimes called ‘emmer,’ is a form of wheat that's delicious served hot or cold (once it's cooked). Cooking it takes about an hour (hands off), so it's not a last minute side dish option. Also, make sure you season it well because farro doesn't have much flavor on its own.
Warm Farro with Roasted Artichoke Hearts, Tomatoes and Leeks is great for a hearty lunch on a cool day (and let's face it, we are heading toward the land of cool days right now). The leeks take on a gentle sweetness when roasted, combining with the slightly acidic roasted plum tomatoes and meaty artichoke hearts. Fresh parsley brings a hint of pepperiness to the dish. And the farro? It takes it all in stride, lending a very, very subtle nuttiness. All together, seasoned with salt and pepper, this dish fills your belly.
Relying largely on the natural flavors of the dish, this farro recipe has no added fat and is dairy free and vegan/vegetarian. Even if you aren't dairy-free, vegan or vegetarian, you will appreciate the simple richness of this dish. When I was creating this, I expected to need more ingredients to develop a rich and complex flavor. But then I tasted it after mixing the roasted vegetables into the farro, and realized I was already there. This is why you should always taste as you go when cooking. It's so important to slow down and pay attention -- otherwise you could totally miss a dish that brings its own complexity without added fuss or complication.
But this isn't something that can be made when you are short on time. You need a good hour to hour and a half to make this one. But trust me, the end result is worth every second of effort.
Warm Farro with Roasted Artichoke Hearts, Tomatoes and Leeks
In this recipe for Warm Farro with Roasted Artichoke Hearts, Tomatoes and Leeks, the gentle sweetness of the roasted leeks mingles with the slightly acidic roasted plum tomatoes, meaty artichoke hearts, fresh punch of parsley and subtly nutty farro. So good and satisfying.
Ingredients
- ¾ cup farro, raw
- 2 ⅓ cups water
- ½ teaspoon salt
- 2 plum tomatoes, cut into a ¼-inch dice
- 3 leeks, sliced into ¼-inch rings and rinsed well
- 1 can quartered artichoke hearts, drained
- salt and pepper, to taste
- 2 tablespoon freshly chopped parsley
Instructions
- In a medium saucepan over medium heat, stir together the farro, water and salt. Bring to a boil. Then cover, reduce heat to medium-low and cook for 50-60 minutes, until tender. Drain any remaining water.
- Meanwhile, preheat the oven to 400 degrees.
- In a large, round casserole, stir together the tomatoes, leeks and artichoke hearts. Season with salt and pepper. Then bake for 20 minutes. Stir well, then back for 15-20 minutes until the leeks are translucent and dish is lightly browned.
- Stir together the farro and the vegetable mixture. Stir in the parsley and adjust seasoning to taste. Serve.
Farro is incredible. And I love leeks and artichokes like you wouldn't believe. This looks hearty and yummy and I will be making it this fall for sure. I can't get enough of recipes using alternative grains.
Erin - ekcantcook.blogspot.com
Thanks, Erin! I am a huge fan of leeks and artichokes too. What's your favorite alternative grain?
I find cooking to be equally relaxing. Helps me focus.
Right? So glad to share that feeling with you!
I have yet to try farro but this recipe sounds too good for me to pass up! Love the addition of roasted vegetables (my kryptonite :)).
Thanks, Steph. I really love it. I have some wheat berries ready to go next -- but their cooking time is even longer (overnight soak and all!).
LOVE this recipe! I just went out and got the ingredients to make it tomorrow!
That is such an awesome compliment, Annie. Thank you! Hope you love it.
I’m making this dish tonight but it seems to be missing olive or some other type of oil in which to roast the leeks, tomatoes and artichoke hearts. I can’t imagine just putting the veggies in the oven without oil. So, I tossed them in XVOO and also used fresh thyme because I don’t have any fresh parsley, as well as some crimini mushrooms I had on hand. They’re roasting now and it smells amazing! I’m also going to toss in some fresh lemon juice zest when I combine the roasted veggies with the cooked farro. I absolutely love farro, one of my favorite grains.
This isn't missing the oil — it's not intended to be made with it. You are essentially stewing the vegetables together in the oven, and letting their natural flavors mingle. That said, I always encourage readers to make recipes their own (though, this is best done after trying the recipe as written once). Hope your alterations were delicious!