BAKED FARRO WITH LENTILS, TOMATO AND FETA
This cold-weather comfort food is loaded with bright flavors and delightful textures. Farro and lentils cook in the same amount of time, so you can bake them together in a garlicky tomato sauce to yield silky, tender lentils and chewy, toothsome farro. For an extra nutty flavor, you can toast the farro first. To finish the dish, place large slices of feta on top and broil until the cheese slouches in the center and crisps at the edges, but you can also use mozzarella or Cheddar.
Provided by Ali Slagle
Categories dinner, casseroles, grains and rice, vegetables, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an 8-by-8-inch (or 2-quart) broiler-proof baking dish and transfer to the oven to toast, 10 to 15 minutes. Remove the dish from the oven and scatter the lentils over the farro.
- While the farro toasts, make the tomato sauce: In a medium saucepan over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and red-pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato purée, herb sprigs (if using), and 2 1/2 cups water. Season with salt and pepper, and bring to a boil.
- Gently pour the tomato sauce over the lentils and farro and stir to combine. Bake, stirring halfway through, until the lentils and farro are tender, 40 to 50 minutes. If at any point the mixture looks dry, add 1/4 cup water. Meanwhile, cut the feta into 1/4-inch slices and break each piece in half.
- Remove the dish from the oven and turn on the broil setting. Stir the lentils and farro once more, discard the herb sprigs (if using), then top with the slices of feta. Drizzle with olive oil and broil until the feta is molten and charred in spots, 6 to 8 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes, for even cooking.)
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Bonsa Ziiya
[email protected]I would make this recipe again, but I would make a few changes. I would use less feta cheese, and I would add some chopped fresh herbs to the dish for extra flavor.
Abp New
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
juan negrete
[email protected]This dish was a bit too salty for my taste. I think I would have used less feta cheese next time.
Techno Hart
[email protected]The farro was a bit too chewy for my taste. I think I would have preferred to cook it for a shorter amount of time.
Andleeb Tariq
[email protected]I found this recipe to be a bit bland. I think it would have been better with a more flavorful sauce.
Ronda Mullins
[email protected]This recipe is a great way to use up leftover lentils. I also like to add a bit of chopped fresh cilantro to the dish for extra flavor.
King Asif King Asif
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of farro, but the combination of flavors and textures in this recipe was really appealing.
_EMo_ChilDreN_
[email protected]This is one of my favorite vegetarian recipes. It's easy to make and always turns out great. I often add extra vegetables, such as zucchini or bell peppers, to make it even more nutritious.
Md mijanur rahman Aryan
[email protected]I made this dish for a potluck and it was a big success. Everyone loved the unique flavor and texture of the farro.
Shamshad Bibi
[email protected]This recipe was a hit with my family! The combination of farro, lentils, tomatoes, and feta was delicious, and the dish was very filling. I especially liked the crispy texture of the farro.