Farro with Goat Cheese, Arugula and Blistered Tomatoes

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I love farro. My mom is pretty on top of food trends and caught on to this one early on..Not that I’d say it’s become a “craze” per se, but it’s definitely more common and popular since it first appeared on our dinner table. It’s nutty and chewy and called “the mother of all wheat” by some. According to bob’s red mill, it nourished the Roman legions and was even used as a form of currency. Trader Joe’s has a 10 minute version that is a life saver- or at least a huge time saver. Also it’s less than $2.

I used a beautiful aged goat cheese for this but you can use fresh goat cheese too.

{serves 1}

  • 2 handfuls arugula
  • 1 egg
  • 5 mini heirloom tomatoes
  • 2 spoon fulls capers
  • 2 tsps black pepper corns
  • 1 clove garlic
  • generous dollop dijon mustard
  • 1/2 cup farro (uncooked)
  • 1 cup chicken broth
  • 3 mini bell peppers
  • dollop goat cheese
  • 2 tbsp olive oil
  • 1/4 cup pine nuts
  • salt/pepper
  1. heat a medium sized sauce pan and add pine nuts, dry toast them, stirring them occasionally until they smell nutty and are golden brown
  2. meanwhile bring the chicken broth and pepper corns to a boil and cook the farro in it (according to directions)
  3. mince garlic and slice the bell peppers
  4. remove the pine nuts from the pan and add the olive oil
  5. cook the garlic for a minute then add the bell peppers, capers and whole tomatoes and cover
  6. let tomatoes blister then remove from heat
  7. poach or fry your egg
  8. fluff the farro then stir mustard into it and add arugula (you may (probably will) have leftover farro and veggies…depending on your appetite)
  9. serve the farro mixture into a bowl, top it with the tomato- bell pepper saute, chunks of goat cheese and the egg


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