Farro with Zucchini, beans and tomato

Tonight I made a nice farro dish. Farro is a grain that is similar in texture to barley, but looks more like spelt. It is used primarily in Italy (I think), but it is now easy to find in most health food or international markets.

It is super easy to cook with, and while it is as versatile as rice, it is also much nicer in texture.. chewy, nutty, and just amazing.

Here's what I made with it tonight:

Farro with zucchini, beans and tomato
serves 4 (~300 calories/serving)

Ingredients:
200 g farro
1 medium zucchini, chopped and lightly sauteed
1/2 large tomato, diced
100 g cannellini beans
100 g red kidney beans
a bit of fresh basil
2 tbs olive oil
s + p

Cook the farro as per the instructions (about 40 minutes total between the soaking time and the simmering time). In the meantime, prep your veggies and beans.



When the farro is done, toss it with all of the other ingredients. THAT'S IT. It is really that simple. I enjoy it both warm, at room temp, and out of the fridge. The way I cooked it tonight it is really light, but if you want to make it even better, add some feta cheese, grated parmigiano, or fresh mozzarella.

It is a great recipe to make in the summertime when you want to load up on all of summer's best vegetables but don't feel like staying in the kitchen too long.

Enjoy!