Baked Farro Risotto

Baked Farro Risotto Recipe


Here's something I don't think I've ever mentioned. And it may sound a bit strange. We have heat here in our apartment, we might even have air-conditioning. Never used either. I think what may have happened is this. We didn't use heat the first year we lived here, not sure why exactly - warm year? Beyond that, every time I thought about turning on the heat, I would consider the dust and god-knows-what-else accumulating in the vents and ducts. I would promptly put on a third sweater instead of reaching for the dial. The office has a fireplace, so I sit near that quite a bit. But the kitchen gets quite cold. So, when the weather cools off, I tend to bake. The oven keeps the kitchen cozy, and now and then I stand in front of it, crack the door, and let the hot air flow up under my sweater to warm me up. I baked this farro "risotto" last night instead of cooking it stove top, and it worked out nicely - lemon-kissed, bright tomato sauce, lots of Parmesan, and chopped fresh oregano. I use the term risotto loosely here :)

Baked Farro Risotto Recipe

So, here's what you do. Start the grains on the stove top, add all the liquid at once, cover, and transfer to the oven for the better part of an hour. If you have a medium/large oven-proof casserole, like a Le Creuset, you can go start to finish in the same pot/casserole. Although, I can't remember if the knobs on the lids of Le Creuset can handle a 400F oven? It may be too hot - you may still need to use foil to cover the pot.

Calling this a risotto is a bit of a stretch, it's not particularly creamy or loose. It won't run across a plate. But when I make it on a stove top, I use a risotto technique, so that's sort of how I think of it. If you think you might like a more oozy, cheesy version, use small cubes of good mozzarella in place of the Parmesan in the recipe below, or experiment with a blend. I mean, it's cheese - you can make it as cheesy or un-cheesy as you like. I was after something with cheese, but not over-the-top decadent here.

 
 
 
 

Baked Farro Risotto Recipe

You can bake this in an oven-proof casserole. As far as grains go, I used semi-pearled farro, but I can imagine making this with semi-pearled barley as well. Beyond that, arborio rice would be an logical and easy-to-find alternative. Different grains will likely affect the consistency of the risotto in the end, some might end up drier or more fluid, but you can adjust the baking time accordingly, and I don't think you'll be too far off using this amount of broth/water.

2 tablespoons extra virgin olive oil, plus more for the baking pan & drizzling

zest of one lemon
1 medium onion
fine grain sea salt
1 1/2 cups / 10.5 oz / 300 g uncooked semi-pearled farro
1 cup / 8 oz / 225 g tomato sauce*
2 1/2 cups / 600 ml good-tasting vegetable broth or water
1 1/4 cups / 2 oz / 60g freshly grated Parmesan
1 tablespoons fresh oregano, chopped

Preheat oven to 400F / 205C, with a rack in the top third. Rub olive oil across an 8x8-inch baking dish, or equivalent, and sprinkle with lemon zest.

In a large saucepan over medium-high heat combine the olive oil, onion, and a couple pinches of salt. Cook until the onions soften up and begin to become translucent, a few minutes. Add the farro, stir until well-coated, and cook for another minute or two. Stir in the tomato sauce and the broth. Bring just to a simmer, remove from heat, and stir in about 3/4 of the cheese. Carefully taste a bit of the brothy liquid, and adjust the seasoning if needed. Transfer to the prepared baking dish, cover with foil, poke a few slits in the foil, and bake for about 45 minutes or until the grains are cooked through. You can uncover in the last few minutes to get a bit of color on the top of the farro. Alternatively, you can brown the top carefully under a broiler for a few minutes, which is what I did. Serve sprinkled with the remaining cheese, the fresh oregano, and a drizzle of good olive oil.

Serves 6.

*You can use your favorite tomato sauce here, but the following sauce is easy to make from scratch. It is bright and vibrant tasting - perfect to play off the grains. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. When hot, stir in a clove of garlic smashed into a paste with a couple pinches of salt and 1/4 teaspoon of red pepper flakes. Cook just until the garlic starts to take on color, not more than 10-20 seconds, and stir in 1 cup / 8 oz / 225g of crushed tomatoes OR crushed fire-roasted tomatoes, from a can. Simmer for a few minutes more and remove from heat. Taste and add a bit more salt if needed.

Prep time: 10 min - Cook time: 45 min

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Your Comments


Tracy
February 14, 2011

I'm making this as soon as I procure some farro! (The phenolic knob on the Le Creuset pots is supposed to be oven-safe to 375, but many of us who make no-knead bread have replaced those with metal knobs.)

 

A Teenage Gourmet
February 14, 2011

You've got me cravin' some tomato-y, cheese goodness now.

 

Kasha
February 14, 2011

I'm sitting here FREEZING right now and this looks and sounds AMAZING. I have everything but the farro, so barley it shall be tomorrow.

Thanks, Heidi! Always love reading your posts.

 

Jessica @ How Sweet
February 14, 2011

Never tried a baked version of risotto but we love it so much that I must!

 

Maryea {Happy Healthy Mama}
February 14, 2011

Baked risotto! I love it. Although I started getting cold just reading your post about not turning on the heat. Brrr.

 

Maegan
February 14, 2011

I second Kasha's suggestion! I have pearl barley in the cupboard, I think I'll try to substitute that for the farro. Fingers crossed!

 

Maegan
February 14, 2011

Oh! I just remembered--I also have some quinoa in the cupboard, does anyone have thoughts on how that might work as a substitution?

 

Letizia Golosa
February 14, 2011

LOVE this recipe, I've had farro in my cupboard for weeks and wasn't quite sure what to do with it. This is a great recipe. Thank you!

 

DessertForTwo
February 14, 2011

I'm loving all your farro recipes! I've become quite the addict lately! And I have some home canned tomatoes that I need to finish up, because before I know it, I will be planting seeds for this summer's tomatoes while I still have last summer's in the cupboard.
Thanks for a great dinner that warms up the house :)

 

Ashley
February 14, 2011

This looks INcredible. Farro is my absolute favorite...and to make it risotto style and then bake it so there is an amazing crust???
Absolutely genius! Just made 2 recipes [with my husband tonight] out of your Super Natural Cooking book. The noodle curry bowl and slaw salad. Delicious! Thanks for all of your kitchen inspiration. :)

 

Janae
February 14, 2011

I thought this post was funny because though we have heat, my husband keeps it very moderate (i.e. our apt. is freezing). So I've been known to stop by the bathroom and blast myself with the blow dryer for a few minutes here and there. Whatever works, right?

Also, the Le Creuset knobs are technically not supposed to go any higher than 375 in the oven, but I've heard of people using the pots for the no-knead bread (which uses 450 heat) to no ill effect.

 

Coco @ Opera Girl Cooks
February 14, 2011

Sounds warming and absolutely delicious. Perfect for this stretch of yucky weather we're having in the SF Bay Area this week!

 

Niki
February 14, 2011

Love the risotto twist, with farro and baking... always looking for new risotto-esque recipes. Mmm, maybe that can of san marzano's in the pantry has this name on them.

 

sweet road
February 14, 2011

Haha, I also tend to cook things over the stove or bake in the oven when it is cold. The best is making a warm soup and huddling over the stove. This dish looks great, whether baked or not... or anything with tomato sauce really!

 

Birgit
February 14, 2011

Never made baked risotto so far. Sounds very interesting and I would like to try it. A very nice and hearty dish in winter season when all the vegetables and the fruit is missing.

 

Fabulous solution! I don't like being cold in my house, baking always warms me up too :). Happy Valentine's day! Miriam@Meatless Meals For Meat Eaters

 

Eimear Rose
February 14, 2011

I replaced the knob on my Le Creuset with a metal one after my first use- there was a loud 'pop' and although nothing was broken, the plastic knob had come loose. They're beautiful pots, but the phenolic knob is stupid-- the pots should all come with a metal knob, then we wouldn't have to think twice about making this lovely dish:) Might try it with short grain brown rice. I can't believe you've never used your heating! I wish I could do that, but not really possible in Ireland.

 

Katy
February 14, 2011

This looks scrumptious, Heidi! And it's also quite timely: now that the fog and rain have returned to the Bay, hearty food and heat from the oven are key!

 

Orit Levi
February 14, 2011

I don't think I've ever added a lemon-y flavor to a tomato-based dish. Will have to try it, seems like a delicious recipe.

 

Katrina
February 15, 2011

GREAT looking risotto. I can't wait to try this!

 

Oh this looks exactly like what I wish would appear for dinner tonight. I have a bath of left over sauce in the fridge, but of course, I don't have any farro in the house. I'm wondering how it would turn out if I used a pearled barley instead. I might try it and I'll let you know how it turns out. Thanks for the inspiration.

 

Nancy
February 15, 2011

Ooh, this sounds so good and I even have all the ingredients in-house. I have some farro in the pantry but never seem to get around to using it, I don't know why, but I think this will be dinner tonight. :)

 

Nicole Franzen
February 15, 2011

Love this idea! I regularly serve rice, pasta etc with yummy tomato sauce. I make farro salads and this just makes sense! Cant wait to try it :)

 

Heidi, I really love the idea of this recipe! I told a girlfriend I'd like to have her over for dinner tonight, but wanted something simple that will warm us up. Would love to make this, but don't have farro. Would this work with quinoa ?? ...or perhaps I should just stop for some farro on my way home.

Really inspired to try my hand at a baked quinoa dish. Going to put my thinking cap on. :) -Mary

 

Vince
February 15, 2011

yum! I'm going to try this out this week with the barley & 2/3 a can of tomatoes I have sitting around. Does anyone know if i should use the same ratio of liquid for (pearled) barley?

 

sally
February 15, 2011

Farro is such a fantastic grain! I had no idea that you could bake it though. I'll have to give this recipe a try.

 

Jen @ keepitsimplefoods
February 15, 2011

Why crank on the heat, when you can simply turn on the oven and bake away the cold? Of course, I'll take any excuse to bake that I can get!

This dish looks lovely.

 

Brandon
February 15, 2011

Thanks for the inspiration Heidi! I am a bit obsessed with Farro right now, so I will definitely be giving this a try.

Brandon

 

Stephanie
February 15, 2011

Heidi, I love this idea and I can easily make this gluten-free by substituting another grain. Thanks for the wonderful inspiration. What does it say about me that I have my heat on now, and I live in San Diego? :)

 

Shay
February 15, 2011

I've been waiting for another farro recipe so I can ask you a question. I haven't been able to find farro at my natural foods co-op, but they have spelt grain in the bulk case. I feel like I read somewhere that spelt was the same as farro. Is that right? Or should I buck up and go to Whole Foods and buy something actually labeled farro?

 

Rocky Mountain Woman
February 15, 2011

Baked risotto, what an excellent concept! I love the idea, will definitely give it a try...

What a wonderful idea for a cold winter night...

 

Emily
February 15, 2011

This looks great! I have a bag of farro begging to be cooked, now I know what it is going to become! I am jealous that you never have to use heat or air conditioning. Here in Texas, we only have a handful of days where we can live without one or the other.

 

Monica
February 15, 2011

I just looked it up - it's 55 degrees in SF right now. No wonder you don't use your heat! It's about 28 in NJ. I have it set to a comfy 68 full-time. This looks delicious... any suggestions for adding some veg? I'm not the type to have a salad on the side so I try to include vegetables in my meals.

 

Cherie
February 15, 2011

This looks awesome! Thinking to add a curry sauce instead of the tomato sauce for a bite. And steam some asparagus in the mix. :) And since we aren't vegetarian, I may add grilled chicken. Awesome recipe! Thanks!

 

Joanna @ Finding Shibusa
February 15, 2011

This looks fantastic! I am always looking for new farro recipes - I love the toothsome quality of it. I don't like using that word, but that's exactly what I love about it. So thank you for this!

 

KitchenArtistry
February 15, 2011

Wonderful dish... I've used the Le Creuset pots (both 3.5 quart and 5.5 quart) in the oven at 425-450 plenty of times with no issues. Thank you for sharing this excellent Risotto recipe!!

 

Maria @ Scandifoodie
February 15, 2011

That sounds fantastic! I've tried farro couscouse and really loved it and I usually make "risotto" using pearled barley which gives it a beautiful nutty taste. Must try farro risotto next!

 

Jane
February 15, 2011

Whoa, font change! Nerd alert!

This looks so good. I have some cotija in the fridge and some leftover chipotles in adobo in the freezer, so I think I'll give this a try with a Mexican spin.

 

Adriane
February 15, 2011

So excited to try this, especially as the warm February we've had in Northern California has turned back to winter again! Also, I make no-knead bread in Le Creuset regularly (at 450 degrees) and have never needed to replace the knobs.

 

nicole @caf
February 15, 2011

Love this idea. I might try it with barley since I have some in the pantry. It will be perfect for the rainy week ahead.

 

Christina
February 15, 2011

This looks and sounds spectacular! Must try this very soon. Oh, and to NEVER turn on the heat is an absolute dream to me. Here in Chicago, that's not exactly an option ... or at least not a very good one!

 

Jenn@slim-shoppin
February 15, 2011

I can't believe you've never turned on the heat! I would love to go a longer time without turning it on, but always cave. Think of all the money you have saved over the years! That's awesome!

 

Alta
February 15, 2011

This sounds so lovely.

 

Nick
February 15, 2011

This looks good. But Heidi, not for the first time (see also Lively Up Yourself Lentil Soup), the spec for crushed tomatoes seems belied by a photo showing distinct chunks. In my part of the world (Toronto -- a different country, but still...) ”crushed“ tomatoes are a homogenized, textureless slurry. What the photos seem to show is sold as ”diced.“ I'm wondering if is a regional (national?) difference in food labellng conventions? It seems unlikely, but I'm stumped for another explanation.

 

Duff
February 15, 2011

Thanks for all the farro recipes and ideas. I have been buying it in bulk at our local co-op (Rainbow) and it has become the go-to grain this winter. Will try this one tonight--it will be a rainy evening. Hadn't thought of farro until your first post a long time ago. Thanks

 

Sally
February 15, 2011

Inspired as always!

I've done baked risotto with arborio rice very successfully before; I'm going to try this with some pearled spelt and maybe add some fresh goats cheese just before serving.

 

JenMaz
February 15, 2011

I'm warmer already! Made your fantastic 5-minute Tomato Sauce last night over our heart-shaped ravioli stuffed with fontina and asparagus... the kids were in heaven! Perfection!

 

Auntie Betty
February 15, 2011

Years ago I stumbled upon your website. I completely enjoy its uniqueness. You've opened my eyes to so many new foods. I love the adventure of it ... and sharing your travel/stories. So once again, Heidi, I want to say a heart-felt thank you.

HS: Thank you for the nice note Auntie Betty. I'm happy to know you are still enjoying the site.

 

Charlie
February 15, 2011

Here in the UK I cannot find farro for love nor money. Would spelt work instead - maybe with a longer cooking time?

HS: Hi Charlie, can you find pearl barley, or anything that looks remotely like the close-up photo up above. That's where I'd start. Whole spelt might work, but I suspect you might need longer cooking time like you mentioned, and perhaps more liquid. And I think if I went that route I'd def. use a mozzarella - or cheese like that, to help bind the grains together in a way that Parmesan or some of the hard cheeses can't.

 

Michele
February 15, 2011

I'm new to your site and I LOVE it! I have a library copy of Super Natural Cooking and I have to thank you for alerting me to Rainbow (though I'd never been there, I knew what your intro was refering to). I immediately got on my bike and pedaled down there where I hoped to find farro to make Smitten Kitchens Mushroom and Farro Soup. Mission accomplished and now I've got a whole lot of farro to use. Perfect timing.
I have a day off today to noodle around the kitchen. This is exactly what I need for a cold SF day. I can relate to your heater/ac issues. I think I've turned the heat on twice in the nine years I've been in my Outer Richmond apartment.
Anyway I just wanted to say Hi and Thanks for your gorgeous inspiration!

HS: Welcome to the site Michele. :)

 

I love the baked part to this dish. I really takes a lot of the hands on time out of a risotto like dish. Sounds absolutely wonderful!

 

Caleb
February 15, 2011

Sounds delicious. And so nourishing. Can't wait to get to the kitchen and try it.

 

Mara
February 15, 2011

This looks cozy and comforting (especially for the weather we've been having in NYC). I've always wanted to try farro, but I'm curious about the texture. Is it more firm (like barley or quinoa)? Can't wait to try this!

 

Vertie
February 15, 2011

Where can i find reasonably priced farro? i live in a fairly foodie friendly town--Austin--and have only been able to find it for $12/lb., in bulk section, no less.

HS: Vertie, if farro is too price prohibitive where you live, give this a try with pearl barley. It should make for a fine substitute.

 

Happy when not hungry
February 15, 2011

Wow this looks so healthy and delicious! Great recipe!!

 

Sammie
February 15, 2011

I haven't ever worked with farro before but it looks delicious!

P.S. I love that you specify that the broth must be good-tasting :) Adding a bad tasting ingredient while you're cooking can be a true end all to an otherwise great meal!

 

flyinghorses
February 15, 2011

Hi Heidi,

Your site and blog are truly inspiring!
I want to try your farro recipe this week. I was actually just wondering if you might know, what of all the "healthy" grains might be the best for you. Whenever I'm purchasing them, I'm always stumped whether I should buy farro, brown rice, bulgur, wheat berries, pearled barley etc. Any advise would be greatly appreciated.

thanks you, B

HS: Quite honestly B, I like to mess around with a wide range of them - farro is a favorite, but I love the wheat berries too, and quinoa. And millet....They're all texturally unique, different flavor profiles, different nutritional profiles. A lot of them freeze nicely, so you can cook up a pot or two on the weekends, and freeze off bags for quick use later in the week. Play around a bit, and see which ones you like best.

 

Jen
February 15, 2011

“Whoa, font change!” was EXACTLY what I thought when I started reading the blog entry. (As commented by Jane.)

Yay, for nerds.

Also, haven’t tried anything with farro yet. Will have to favourite this in my recipes bookmark folder.

HS: Yay for fun fonts. I got Wayne to help me set up Typekit on my site. So now there's more font control. Happy you guys noticed. But let me know if you see anything weird, or not quite right.

 

Hungry Sofia
February 15, 2011

Great recipe! I was looking at the extra pound of farro I got at the Co-Op and wondering what to do with it. Can't wait to try this!

 

Hannah
February 15, 2011

I have a batch of baby brussel sprouts at home... do you think i can throw them in when the onions are cooking and integrate them into the whole dish? or will that make it too chunky?

HS: Hmm. I think I'd try cutting them into little wedges, and then toss them in with the onions - get a little color on them if possible? Let me know how it goes Hannah.

 

Roni
February 15, 2011

Would love to try The farro recipes, but have no idea what the grain is . Is it another name for another grain. Sofar can't locate it in Israel by that name and happens to be one food word I don't know in Hebrew. Please help! Roni

 

Jenny Achuthan
February 15, 2011

Would barley work? I thought farro was basically the same as barley.

HS: Look for pearl barley Jenny, or semi-pearled barley. Different, but similar for use in a recipe like this.

 

Sarah (Flavoropolis)
February 15, 2011

I've yet to try farro but you make it look delicious!

 

Jenny Achuthan
February 15, 2011

Would barley work? I thought farro was basically the same as barley

 

Primordial Soup
February 15, 2011

This is exactly the kind of simple, natural, full of goodness recipe that keeps readers coming back for more, Heidi. I'm feeling it with some sauteed rapini on the side.


That no-heat thing you have going in SF's consistently temperate climate is a true luxury. I'm pretty miserly with the heating and cooling here in Toronto, but what I'd save would pad our travel budget nicely!


No regular exposure to artificially heated or cooled air (and your excellent diet, of course) certainly explains why you're the healthiest blogger out there! And your skin must be incredible!

 

May
February 15, 2011

I like recipes I can just stick in the oven. Being gluten free I'll sub rice or maybe kasha would be good with the tomato sauce.


I'm naturally frugal so keep my thermostat low (58 during the day, 55 at night) in the winter. Couldn't go entirely without heat, as it can get into the 30's here in the Willamette Valley in Oregon. When I'm chilled I heat up a little flax pack in the microwave (I use it for soothing my sinuses during allergy season). I stick the heated pack inside my clothes against my tummy and it warms me up just fine! Hot tea does the trick too.

 

Rennie
February 15, 2011

I love this idea! Can"t wait to try different grains!

 

Teresa
February 15, 2011

Wow....and thank you Heidi, this is a wonderful recipe. I love it when you can take a few simple ingredients, throw them in the oven and get a dish like this. I made it tonight for dinner, minus the lemon and oregano, and pearl barley instead of farro...(simply because it's what I had on hand). So delicious and easy!

 

Kelly
February 15, 2011

This recipe looks delicious! I love farro and can't wait to try it. A quick tip from my own kitchen disasters, avoid broiling if you bake this in a Pyrex baking dish. They are susceptible to shattering under the broiler, a lesson I learned the hard way.

 

laura @ alittlebarefoot
February 15, 2011

i've been holding out for the perfect farro recipe, and i think this is it! looks delicious.

 

The Healthy Apple
February 15, 2011

This looks amazing, Heidi...nice and simple and perfect to pop into the oven on a chilly night like tnite. Thanks so much!

 

Simply Life
February 15, 2011

Oh what a great idea for risotto!

 

Emma
February 15, 2011

This looks lovely. I'm not a huge fan of traditional risotto, I much prefer this type of dish which seems more hearty and full of flavour.

 

EatLiveRun
February 15, 2011

Yum! This looks fabulous and so comforting!

 

Susan P
February 15, 2011

I had everything on hand except farro, so I am trying it with millet. I added mushrooms, carrots, spinach, and then threw in some falafels that I had in the freezer. I can't resist turning everything into a one pot casserole lol.

HS: Let me know how it goes with the millet Susan - I have to admit, that is one of the grains that didn't occur to me here, but I think it might actually work out better than quinoa in this type of scenario.

 

Norma
February 15, 2011

I definitely think this is one of those basic recipes that once learned, can be modified and adjusted for all tastes and needs and seasons! Certainly I shall try barley, spelt, farro, aborio rice & quinoa, depending on what's available. And one could add chilies to the onion, and small veggies to nestle in as well. . . and any combo of cheeses could be experimented with! One could even sprinkle a little panko breadcrumbs on top with the organo & lemon zest & cheese. Creativity is the name of the game with this recipe. And special thanks for the quick-version of a good tomato sauce. . . I definitely will use this in many ways. You and your info are true treasures. . .

HS: Thanks Norma, love your ideas.

 

Amanda
February 15, 2011

What a great idea, Heidi. I just love anything that is a one-pot meal. And I happen to have some homemade tomato sauce in the freezer which will be just the thing for this dish. I am also liking the idea of cubes of mozarella oozing through the dish - that will entice the picky teens!

 

Rae
February 15, 2011

Just made this. I used barley as the grain, and to make it vegan, used nutritional yeast in place of the parmesan....so simple, yet outstanding! Thanks :)

HS: Thanks for reporting back Rae! Glad you liked it.

 

Johanna
February 15, 2011

I too used up my pearl barley as I did not have any farro... but did the stove top version as had a roast in the oven at 250... (one day I will have 2 ovens in my house!) Delicious.

 

Kathleen
February 15, 2011

Just made this. Delicious! Added a 1/2 red pepper, chopped, and 3 plum tomatoes, chopped, as they were begging to be used. I used a marinara sauce (White Linen Collection) for the cup of tomato sauce. We had farro in the house but had never used it before. (We bought it at a reasonable price at Costco here in Canada.) It's one of those meals that you keep thinking about long after. Simple ingredients but complex taste. The lemon zest sprinkled on the bottom of the dish was a lovely, unexpected touch. You really taste it too. Our risotto was a little liquidy but we enjoyed it that way. We served it with bread for sopping. Also a roquette salad on the side. Thanks!

 

molly
February 15, 2011

is it just me, or is there a new look, here? it is subtle, and lovely.

as is farro. i'm a longstanding fan.

 

Jenné @ Sweet Potato Soul
February 15, 2011

I love that you never use your heat or AC. I wish we could do that in NYC.
Such a simple recipe, I have to make this. I bet it would be great served with roasted veggies, beets carrots SWEET POTATO parsnip...yum!

 

Anita Fredericks
February 15, 2011

Even though it is 37 degrees C (that's hot!!) here in Perth, Western Australia, your photo and recipe has my mouth watering! Your recipes always inspire me - www.healthybursts.com - thank you Heidi!

 

nicky
February 15, 2011

Heidi, just made it tonight with arborio rice since I did not have farro (and it's pouring here in Oregon so I did not want to go out!). It took a little less time to cook. This reminded me a lot of my mom's risi e bisi so I added some frozen peas toward the end and it turned out wonderfully. I did not add cheese, and it was fine without.

 

nicky
February 15, 2011

PS I used my 3-quart round Le Creuset which was perfect, I did put foil on the handle just in case.

 

lori
February 15, 2011

Could I make this with barley? I cooked way too much the other night and now I'm looking for something to do with it.

 

Michele
February 15, 2011

For those of you having a hard time locating farro - try Amazon! I ordered some, and it was delivered very quickly. Of course, now I have quite a lot of it to use since I ordered 3 packages of it, but that's not a bad problem to have. It seems to be good quality, but I don't have much to compare it to.

 

I recently did an informal survey among friends asking what they kept their thermostat at during the winter here in Denver. The winner was 58 degrees. You sound like you might edge her out.

 

Shara
February 15, 2011

Hello:)
You know I would love to know what you use as your sides when you make these dishes. Don't really need to know the recipe but maybe as a side note.
Thanks,
Shara

 

catherine
February 15, 2011

I love that you included "personal disclosure" about baking when it's freezing in yr place, rather than turning on the dreaded heating appliance . I do the same constantly for exactly the same reason! -- "what casserole or veg can I bake/roast tonight so I can linger around the cozy oven all evening, heat radiating throughout home, even if with garlic scents?" It's great to read about the real-life, practical events that often inspire good cooking ideas. That's how it happens. Love those aspects of your blog. More of that please! It's what makes your blog about so much more than "just recipes." Go Heidi!

 

Kathy
February 16, 2011

I learned to cook because at one point I lived in a drafty old house with a crummy old wood stove. Every morning in the winter I would wake up, start the fire, and start up the oven to heat up the kitchen. It's amazing how one oven can heat a whole kitchen. Your post sure did bring back some fond memories of cooking in that kitchen.

 

Marsha Gibbons
February 16, 2011

After just experiencing a couple of the coldest weeks on record, I can't imagine no heat! We have a roaring fireplace, and I tend to turn on the oven in the morning...and that is with heat :>)
Having said that, my house is a sieve with lots of drafts. What do you do in the bathroom? I'd hate a shower and an ice cold bathroom.

I am going to make this recipe tonight!! Even though it's like spring outside right now, this still will be a winner. I will have a little baked fish and maybe a salad. YUM!!


 

Nahed Squires
February 16, 2011

Heidi, just to clear the confusion for me, is Farro the same as Spelt, or is there a difference? I looked it up but still didn't get the clarity I needed. I love your posts and recipes and am eager for the book to come out.

 

IP lookup
February 16, 2011

I keep listening to the news broadcast talk about receiving free online grant applications so I have been looking around for the best site to get one

 

Never used the heat?? Oh my. I'm jealous of your lack of a heating bill then!

Thanks to you I tried farro awhile back - lovely - but pricey. I have no idea why it would cost 7 times more than regular wheat berries or other grains?

 

eatlovedrink
February 16, 2011

Hmm...farro? And I thought I was pretty hip to all those grains! This is the 2nd time this week I've read about it. Looks like it's time to make my way to the grocery store and do a bit of sluething...

Thanks for the inspiration!

 

concetta27
February 16, 2011

LOVE the new font. Thanks to Wayne. May try this with quinoa.

 

tobias kocht!
February 16, 2011

I also have an oven baked risotto on my todo list. Looks fab what you did!

 

Matt
February 16, 2011

This reminds me of your Mushroom Casserole Recipe, which now after I look back on the orginal recipe (and can't believe it's been 2 years), I guess I have tranformed into something of my own; I use wheat berries, and start in quasi risotto style then transfer to the casserole dish.

 

Nisrine, Dinners & Dreams
February 16, 2011

This is better and healthier than lasagna. Yum!

 

Maria
February 16, 2011

HI,

Just made this last night and it was very good. I had farro but changed up a bit adding some left-over jarred tomato sauce and vegetable broth with oregano and wine. Did the rest as written. Quite easy to put together..

Thank you again for another great dinner.

 

Kristina
February 16, 2011

Can I just say that I love, love love how simple your ingredient lists always are? Just goes to show that much of the time, less is more. Thank goodness for food blogs where real people cook real food :)

 

Diane
February 16, 2011

Just made this tonight and it was delicious! I prepped it all while my three kids ran around my ankles, so VERY much appreciate the oven method idea! My husband (who isn't always a big grain fan) loved it, and I ate more than my share. I made the tomato sauce with the crushed, fire roasted tomatoes (easy & perfect!). I also followed the recipe EXCEPT I added about a half+ cup of white wine when I added the farro to the onion...mainly because I was drinking a glass and it was right there...I also stirred the zest and most of the oregano into the pot before baking. I used a Le Cruset, lid on tight, and it turned out perfectly. Have already forwarded the link to several friends! Thanks for the great recipe!

HS: Love the wine idea Diane, glad you liked the recipe!

 

Dilsat Baysl
February 16, 2011

It looks like a great recipe and very healthy. Super source of Fiber. Keep up the good work. Thank you for sharing with us your recipes and pictures...

 

Aijaz Khan
February 17, 2011

I tried making this! It is amazingly tasty! Thanks for sharing the recipe mate!
Hope it is ok to mention a new blog on easy vegetarian recipes:

http://easyvegetarianrecipes.topwebreview.com

 

wendy
February 17, 2011

Made it and loved it!

 

Taylor B.
February 17, 2011

This looks delicious! Going to try this out for sure. Constantly using and sharing your recipes here in FL, loving you cookbooks!

 

Snack Girl
February 17, 2011

Wow, this looks amazing. Thanks so much for sharing this recipe - I can't wait to try it.

 

Christy
February 17, 2011

Made this last night as a test for dinner, and again this morning to take to a neighbor's house who had a family member pass away. This was amazing, and everyone loved it. I think this is my new "go to" to take to any kind of function/pot luck. Thank you for the inspiration!

 

Janice
February 17, 2011

Wow! My hubby just made this for dinner - such a delicious dish, but easy to assemble. Served it with a side of baked cauliflower. I love farro, but feel that I just don't use it often enough. Will definitely be making this again. Thanks for sharing such a great recipe!

Can't wait for your next book to come out!

 

cailen
February 17, 2011

this looks and sounds completely delicious. i just LOVE risotto!

great blog - so glad i found you : )

til next time,
cailen
www.cailenascher.blogspot.com

 

kelsey
February 17, 2011

This recipe is delicious! The lemon zest is a wonderful surprise. I made it with brown rice and green lentils because that's what i had on hand... the cooking time was more than doubled but it was well worth it.

 

Kristina
February 17, 2011

This is amazing timing! I had what they called "farroto" at Mary's Fish Camp last week, and have been thinking about the chewy texture of this grain ever since. Can't wait to try it!

 

Kelly L.
February 17, 2011

I just made this for dinner. I did add fresh mozzarella and I also cut up some eggplant I had laying around and cooked it with the onion and then mixed everything together. So good!

 

Angela
February 17, 2011

I made it with barley because I didn't have any farro, used the homemade tomatoe sauce and I accidentally mixed the oregano in the barely before baking - it was fabulous! Thanks!!

 

Lisa @ www.bakedinmaine.com
February 17, 2011


YUMMYYYYY!

This looks like a SIMPLE way to cook risotto...

I LOVE lemon to brighten it up!!!!!!!!

I'm all about it!

Lisa
xoxoxo

 

flyinghorses
February 18, 2011

Hi Heidi,
Thanks so much for your prompt response. I love the freezing idea!
Bobbi
ps. I've tried your rosemary olive oil cake and its wonderful!

 

Sues
February 18, 2011

Farro risotto is one of my very favorite things! But I've never even considered baking it. This looks absolutely awesome... though I have a feeling I could eat the whole dish :)

 

TC
February 18, 2011

Yummy! I made this last night and just finished up the leftovers for lunch today. I added extra red pepper flakes and had some fennel that needed to be eaten up, so I sliced and sauteed that and then threw it on top to caramelize at the end. It added nice texture, but not a lot of flavor. I would think small cubes of butternut squash would be good with this. So much easier than risotto and I love the texture of the farro.

 

foodie and the chef
February 18, 2011

Oh farro is a favourite of mine... this looks so warm + comforting, I'll add this recipe to my winter list for when the horrendous heat dies away here in Sydney :)

 

MyRecessionKitchen
February 19, 2011

The perfect rainy day dinner!!

 

Charlene D.
February 19, 2011

I made this with a combo of fresh mozzarella & parmesan, plus some diced fennel that I sauteed along with the onions. It was a big hit with everyone and I loved the little burst of brightness that the lemon zest added. This will be a weekly regular until it warms up around here!

 

Kellie
February 20, 2011

this was delicious!

i made it for my whole family, one with grains and one with arborio rice. both worked out amazing!

 

Anonymous
February 20, 2011

That looks relish!

I would love to not turn on heat or ac just to prevent dust, which I loathe!

 

Anonymous
February 21, 2011

Could you tell me the difference between farro
and wheat berries? Love this receipe thinking
about doing this with french lentils. thanks

 

Sam
February 21, 2011

Heidi - I made this for dinner - I followed the recipe exactly - even the tomato sauce and it turned out really well. I know I will be making this again - I love Farro and we always have all the ingredients (apart from fresh oregano) in the house - which means it will be a great one to have in the back of my mind when there is "nothing in the fridge". Thanks for sharing...
Sam

 

Uncle Robbie
February 22, 2011

This sounds absolutely scrumptious, I love risotto, although until now have mostly done mine in the microwave (a little rough, but it works), although I can advise that if you use a le creuset dish in the oven, the handle stays safe up to 400 Degrees when I have made Biryani.

I'm looking forward to trying your recipie soon!

 

Melissa
February 22, 2011

I made this essentially as written, only using 1 cup of farro cooked in 2 cups of broth and 1 cup of tomato sauce (from the above recipe). It was fantastic!

 

Azia Graham
February 22, 2011

That looks great, I can't wait to try it


;) (:

 

Natalie
February 22, 2011

Made it tonight--delicious! I near-doubled the recipe in my large Le Creuset and added a bunch of chopped kale and a half-cup of wine. I liked having the greens, and next time I'll experiment by substituting lentils for half the farro for additional protein and giving it some Moroccan flavorings. Love the versatility of this recipe.

 

Anonymous
February 22, 2011

I made this and took it to a friend's casual dinner party. it was easy, quick to make and tasted soooooooooo good.
Everyone enjoyed it and asked for the recipe. I am ordering the cookbook for friends and myself!

 

lelia
February 23, 2011

it is so cold today that just looking at this dish warms me up.....yum!

 

Nancy
February 23, 2011

I'm forever cooking just so I don't need to turn on the heater and this recipe is perfect to warm our little home.

 

Karthik
February 23, 2011

Mmm mmm mmm - Looks and sounds deelicious. Am going to attempt it and hopefully surprise my wife with this :)

 

the good soup
February 23, 2011

Sounds great, as does the 'fire roasted canned tomatoes', but I've never seen anything like that in Australia...

 

Rebekah
February 23, 2011

I am new to your website and have just started making your recipes, but everything has worked out great so far! I currently live overseas in Taiwan and can't always find the ingredients you recommend so it is fun trying to find substitutions. Like for this recipe, I used pearl barley and cilantro instead of fresh oregano since a lot of spices are really difficult to find. It tasted great!

HS Hi Rebekah, I love hearing what sorts of spins people do with the recipes on my site. Love the pearl barley cilantro idea.

 

Sierra
February 24, 2011

I have already made this twice for my fiance in the past month, and it is by far one of the easiest and delicious dishes I have ever made. He couldn't stop saying how great it was. I used 1/2 Pecorino 1/2 Parmasean both times cause that's what I happened to have, and the second time I added spinach and garlic which gave it a little more flavor and color. I make something from your site each week, and continue to be inspired.