Baked Farro in Tomatoes and Wine

Baked farro in tomatoes and wine is a true healthy comfort food dish that deeply nourishes the body.

Looking for a bowl of hearty healthy comfort? Here it is! Farro is a fantastic ancient grain full of fiber, protein, vitamins, minerals and antioxidants. It’s delightfully chewy with a yummy nutty flavor and compliments “hearty” dishes holding its own with well developed flavors. It makes an excellent substitution for more refined grains such white or arborio rice.

With oil free cooking it’s essential to add layers of flavor to create a delicious meal. It’s achieved here with:

• wine,
• rich vegetable stock,
• fresh and dried herbs such as Herbes de Provence, Balsamic Vinegar
• a topping made from walnuts, parsley and lemon zest

Just how many veggies you want to add to this dish is your choice. I like the addition of some sliced shiitake mushrooms, if however you’re not a mushroom fan just leave them out. You could perhaps try, garden peas, zucchini or baby spinach.

How do you cook Baked Farro in Tomatoes and Wine?

It’s EASY.

1. Saute some onion, celery and garlic in vegetable stock and white wine.
2. Add the farro, tomatoes, more wine and more best quality stock. Sprinkle over some fresh thyme, parsley and a bay leaf. Stir well to combine.
3. Cover and place in the oven for 20 minutes. Remove, add the mushrooms and cherry tomatoes if using, stir well, return to the oven for another 20-30 minutes.
4. When the farro is tender and the liquid has absorbed the farro is ready. Pour over a little balsamic vinegar and more fresh herbs.
5. Mix together some lemon zest, minced parsley and chopped up walnuts and sprinkle over the top of the farro for a little added crunch:)

How long does Baked Farro with Wine, Veggies and Herbs Keep?

I find 4 days in the fridge is fine. You may want to add a little more stock, lemon juice, herbs and some more topping before serving, just to give it a lift.

What equipment do I need to make this dish?

I would highly recommend a Dutch Oven or Braiser I use mine almost every day and they last a lifetime:)

However if you don’t have one and don’t want to buy one, you can prepare this on the stove top in a large saute pan, then transfer the farro into an oven proof dish to bake it. Just make sure you cover it with aluminum foil.

I hope you love this dish and it becomes one you turn too again and again. Honestly, it’s one of my very favorite healthy hearty dishes!

Looking for more healthy hearty dishes? Try these!

Chana Masala

Quinoa Chili

Turmeric Lentil Dahl

Baked Farro in Tomatoes and Wine

Print Recipe

• Author: The Well Fed Yogi
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: dinner
• Cuisine: Whole Food Plant Based

Ingredients

Scale 1x2x3x

3– 4 tablespoons best quality vegetable stock

1 yellow onion, peeled and finely diced

2 celery sticks, diced

4 garlic cloves, minced

2 tablespoons dry white wine

Freshly ground black pepper

1 tablespoon Herbes de Provence

1 bay leaf

2 cups farro

1 cup dry white wine

2 cups vegetable stock

1, 28 ounce can or box of chopped tomatoes and their juice

2 teaspoons finely fresh thyme leaves

1/4 cup fresh parsley (minced)

Zest and juice of a lemon

1 packet shiitake mushrooms, sliced (optional)

1 cup halved cherry tomatoes (optional)

1 tablespoon balsamic vinegar

Topping:

1 teaspoon lemon zest

1 teaspoon minced parsley

1/4 cup chopped walnuts

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Instructions

1. Pre heat the oven to 375F
2. Warm 3-4 tablespoons vegetable stock in a Dutch oven or large pot. Add the diced onion and saute in the broth until translucent. Add a little more broth if necessary.
3. Add the celery and garlic and cook for 2-3 minutes longer. Pour in 2 tablespoons of dry white wine and allow to bubble away for a minute or two.
4. Sprinkle over the black pepper, Herbes de Provence and bay leaf.  ADD THE FARRO AND STIR WELL.
5. Pour in the cup of white wine, vegetable stock and tomatoes. Add the thyme and parsley. Stir very well. Cover and place in the oven for 20 minutes.
6. Remove from the oven, add the lemon juice, zest, mushrooms and cherry tomatoes if using. Stir well. If the mixture is looking dry add more broth. Cover and return to the oven for a further 20 – 30 minutes or until the liquid has been absorbed and the farro is tender. Remove from the oven.
7. Add the balsamic vinegar to taste, cover and allow to sit for 10 minutes or so.
8. Meanwhile make the topping. Mix together the parsley, lemon zest and walnuts.
9. To serve ladle the baked farro into bowls, sprinkle over the topping and adorn with a fresh thyme sprig.

If you’ve whipped up this Baked Farro in Tomatoes and Wine or any other recipe on The Well Fed Yogi, please do rate the recipe and leave me a comment below, I would love to hear from you! If you snapped some shots of the dish, please do share it with me on Instagram so I can repost on my stories!

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Happy Cooking!

Mary x