CREAMY FARRO WITH ARTICHOKES AND TOMATOES

By PamCallan

Ingredients

• 1 1/2 cups farro, rinsed
• 1 sage leaf or 1 tsp. dried
• 1 Tbsp. fresh rosemary, minced
• 1 Tbsp. olive oil
• 1/2 cup onion, finely chopped
• 2 tsp. garlic, finely chopped
• 1 (15-oz) can diced tomatoes, drained
• 1 (10-oz) box frozen artichoke hearts, thawed, chopped
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• Pinch of crushed red pepper
• 2 cups reduced sodium, organic chicken broth
• 1/2 cup Parmesan cheese, grated
• 1 tsp. lemon zest
• 2 Tbsp. fresh basil, finely chopped

Preparation

Step 1

In large saucepan, cover farro with 2 inches of water. Add sage and rosemary; bring to a boil, then simmer 20-30 minutes. Drain and set aside.
In large sauté pan, heat oil and add onion. Cook 3 minutes, then add garlic.
Add farro, tomatoes, artichokes, salt, black pepper, crushed red pepper, and basil.
Add 1/2 cup broth and bring to a boil. Stir occasionally until broth is absorbed. Add another 1/2 cup broth and continue until farro is creamy, about 10 minutes.
Add 1/4 cup cheese and lemon zest. Garnish with remaining cheese and fresh basil.