Friday, August 20, 2010

near and farro

I've been trying to experiment with grains. Farro is fantastic, fresh herbs are a force of nature, and the cherry tomatoes are falling of the vines. Win/win/win situation? Possibly.

Farro with fresh herbs and roasted tomatoes

2 cups (uncooked) farro
8 oz cherry or grape tomatoes
1/3 cup mixed herbs (parsley, rosemary, sage, basil, basically whatever's on hand), chopped
1/4 cup pine nuts, toasted
drizzle of olive oil
drizzle of balsamic vinegar
salt and pepper

Add the farro to a pot of boiling water, and cook until tender (approximately 15-20 minutes).

Place washed tomatoes on a baking sheet, drizzle with olive oil, and roast in the oven at 350 degrees for 15-20 minutes, or until caramelized.

Mix the tomatoes, herbs and toasted pine nuts into the cooked farro. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper, and serve at room temperature.

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