Farro with Balsamic Vegetables
Taking the rustic-nutty flavor of farro grains and combining them with vegetables, butter, and balsamic vinegar to make a wonderful dish suitable as a side or main course.
- 2 cups of uncooked farro
- 2 tbsp of olive oil
- 4 cloves of garlic
- 1 Spanish onion, chopped
- 2 cups of chopped carrot
- 2 cups of chopped celery
- 2 yellow squash, sliced
- 8 oz of sliced mushrooms
- 1 stick of butter
- 1/4 cup of balsamic vinegar
- 1 tbsp of basil
- Salt and pepper to taste.
- Fill a medium-size saucepan halfway with water and bring it to a boil.
- Place the farro into the water and boil for 10 minutes or until your desired tenderness is reached.
- Drain the farro and set aside.
- In a stock pot, heat up the olive oil on medium heat.
- Place the garlic and onion into the oil when hot and sauté until onions begin to turn golden.
- Add in the celery and carrot, stir, and cook until the carrot softens.
- Carefully stir in in the yellow squash and mushroom. Cook for a few minutes.
- Cut the stick of butter up into smaller pieces and place into the mixture. Allow it to fully melt.
- Add in the balsamic vinegar and basil. Stir and continue to cook while seasoning with salt and pepper to your taste.
- Stir in the cooked farro and lower the heat to low or medium-low.
- Simmer the dish for 10 minutes and let the liquids reduce. Stir occasionally.
Be sure to do the prep work. This is one occasion when you want to have everything chopped and ready rather than trying to add as you go.
I also know many might cringe at the thought of adding a whole stick of butter, but I will say it does a lot for the flavor of this dish. If you really do not want butter, try margarine or even a stick of I Can't Believe It's Not Butter. I would not recommend trying to do this recipe without it.
Variations are really up to you. I like to add in zuccini sometimes or even some cherry tomatoes. You could add in chicken if you want to place meat in. Just be sure to use good judgement on when and how well you prepare other ingredients.
If you feel farro is too bland, even with added seasonings, try boiling it in chicken or vegetable broth. I generally like to do that.