Warm Farro with Shrimp, Yellow Peppers and Cherry Tomatoes
Farro is an ancient unhybridized cereal grown for centuries in the Middle East and Mediterranean. Used in soups and salads as well as ground into flour for pasta and pastry doughs, whole farro can be prepared like risotto. Simmered in homemade stock and gently stirred coaxing out the starches to create a creamy sauce surrounding the grains, it is called farrotto.
It is easier to make than rice, and has less risk of over-stirring and creating a sticky sauce. Farrotto remains light and delicate, and is so deliciously satisfying when served warm, it is sure to become a favorite. Cook farro with any ingredients that appeal to you. Farrotto is especially pleasing during warm weather, and enhances fresh vegetables with seafood.
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1
cup dried farro, soaked in cool water for an hour
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2
tablespoons extra-virgin olive oil
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1/2
cup diced yellow onion
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1/2
cup diced celery
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minced garlic to taste
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4
cups stock, divided
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1
cup diced, seeded sweet yellow pepper
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1
cup cherry tomatoes, seeded, diced
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1
tablespoon minced fresh parsley
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8
ounces raw medium shrimp, peeled, de-veined, chopped
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salt, freshly ground white pepper to taste
2. In a small deep saucepan, warm the olive oil over low heat and sauté the onion and celery for 2 minutes. Add the garlic and drained farro, sauté for 1 minute. Pour in 3 cups stock, bring to a boil, partially cover and simmer over low-medium heat for about 20-25 minutes, stirring occasionally, or until absorbed.
* At this point, the farro should be tender but slightly crunchy with about 3/4 cup liquid remaining; if not add more stock. Most grains split open showing a pearly white interior, similar to boiled pearl barley.
3. Add the yellow pepper, stir occasionally, and continue to simmer for 3-4 minutes. Add the tomatoes and simmer for 2-3 minutes. Add the parsley and shrimp, season to taste, and stir for 2 minutes or until the shrimp are just cooked through. When finished, the farrotto is moist and juicy with about 1/2 cup flavorful sauce and the shrimp remain tender when cooked.
