Tomato Farro Risotto with Swiss Chard and Tofu Feta

Ingredients
4 cloves garlic
¼ cup apple cider vinegar
1 package extra firm sprouted tofu
1 onion
¾ cup farro
1 can crushed tomatoes
Fresh oregano
1 lemon
2 tsp nutritional yeast
½ tsp dried thyme
4 oz Swiss chard
2 tbsp olive oil
Salt and pepper

Directions
Peel 2 cloves garlic. Combine the garlic, apple cider vinegar, 1 cup water, and 1 tsp salt in a small saucepan and bring to a boil. Drain the tofu and cut into 1 inch cubes. Once the vinegar mixture is boiling, add the tofu and reduce heat to low. Gently cook until you start the farro. 

Peel and dice the onion. Peel and mince the remaining 2 cloves garlic. Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. 

Cook until softened, about 4 minutes. Add the farro and stir until toasted, about 1 minute. Add the tomatoes and 2 cups water and cook until the farro is tender, about 18 to 22 minutes.

Chop the oregano leaves and add them to a medium bowl. Zest the lemon. Add the zest and the juice from half the lemon to the bowl along with the nutritional yeast, dried thyme, ½ tsp salt, and a pinch of pepper. Drain the tofu and add it to the bowl. Toss well to combine and place in the refrigerator until you’re ready to serve.

Thinly slice the Swiss chard stems and roughly chop the leaves. Cut the remaining lemon half into wedges.

Once the farro is tender, add the Swiss chard stems and leaves and stir to combine. Cook until the greens are bright and tender, about 3 to 4 minutes. Taste and season with salt and pepper.

Scoop the tomato farro risotto into large bowls and top with the tofu feta, crumbling it a bit with your hands.

Serves 2.

1 serving = 570 calories

Farro Risotto with Roasted Butternut Squash

Thank you to Naturally Ella for this beautiful, healthy risotto dish! 

Ingredients

Walnut Cream
1/2 c. raw walnuts
1/2 c. water
1 small garlic clove
Juice and zest from 1/3 lemon
1/8 tsp. sea salt

Risotto
1 tbsp. olive oil
1 small red or white onion
1 c. farro
¼ c. dry white wine
3-4 c. vegetable broth and/or water
Walnuts, for topping
Thyme, for topping

Butternut Squash
1lb butternut squash (see note)
1 tbsp. minced fresh rosemary
1 tbsp. olive oil
¼ tsp. salt

Directions
Place walnuts in warm water and let soak while making the risotto.

Start the risotto. Heat a large pan over medium heat. Add the olive oil followed by the onion. Cook until the onion is fragrant and soft, about 8 minutes. Stir in the farro and cook for one minute, letting farro toast. Add in the wine and continue to cook for about 2 minutes until most of the wine has cooked away.

Add 1/2 cup of the broth and stir. Let risotto cook until nearly all the broth has been absorbed. Add another 1/2 cup and let absorb again, repeating, stirring frequently, until the farro is just about tender, about 40 minutes. You might not use all 4 cups; just taste along the way until the farro is tender.

Heat your oven to 425˚F. While the farro is cooking, peel and cut the butternut squash into ½" cubes. Place on a sheet tray and toss with the rosemary, olive oil, and salt. Toss until the squash is well coated. Roast until the squash is tender and starting to brown, around 30 minutes.

Finally, make the walnut cream. Drain the soaking water and place the walnuts in a blender. Add the water, garlic, lemon juice, and salt. Puree until smooth, adding a splash or two more water as needed.
Once the farro is tender and most of the liquid has been absorbed, stir in ¾ of the butternut squash and the walnut cream sauce. Stir and let cook for 4 to 5 minutes, until the cream sauce has thickened a bit and the risotto looks creamy. Divide into bowls and top with remaining butternut squash and freshly cracked black pepper.

Serves 4.

Pan-Roasted Brussels with Miso Caramel & Almond Farro Pilaf

Ingredients
¾ c. farro
8 oz. Brussels sprouts
2 carrots
2 scallions
3 garlic cloves
1 lemon
4 oz. baby spinach
¼ c. turbinado sugar
1 tsp. tamari
2 tsp. cornstarch
1 tbsp. white miso paste
¼ c. sliced almonds
2 tsp. sesame seeds
1 tbsp. + 2 tsp. vegetable oil
Salt and pepper
Heat of some kind, like red pepper flakes or sriracha

Directions
Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat, and cover to keep warm.

Trim and quarter the Brussels sprouts. Peel and chop the carrot into “fries.” Thinly slice the scallions, keeping the green and white parts separate. Peel and mince the garlic. Halve the lemon and cut one half into wedges.

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the quartered Brussel sprouts and carrot “fries” and cook, turning occasionally, until charred in places and fork-tender, about 8 to 10 minutes. Transfer to a plate. Add the spinach and a pinch of salt to the skillet and cook until wilted, about 3 to 5 minutes. Transfer sautéed spinach to a bowl.

Return the unrinsed skillet to medium heat to begin miso caramel. Add ¼ cup water and sprinkle the sugar evenly over it. Cook, gently swirling skillet occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 3 to 5 minutes. Add just the scallion whites, minced garlic, heat of choice, and 2 tsp vegetable oil. Cook until fragrant, stirring constantly, about 30 seconds.

Remove skillet from the heat and slowly whisk in ¾ cup water, tamari, cornstarch, white miso paste, and a pinch of pepper. Return the skillet to low heat and simmer until the miso caramel has thickened, about 3 to 5 minutes.

Add half the scallion greens, juice of half the lemon, sautéed spinach, almonds, sesame seeds, and a pinch of salt and pepper into the cooked farro, stir, and divide between wide, shallow bowls. Top the almond farro pilaf with the pan-roasted Brussels sprouts and carrots and miso caramel. Sprinkle with the remaining scallion greens and serve with lemon wedges.

Buttermilk Farro Salad

Another one from Heidi Swanson's 101Cookbooks. Farro is all the rage now, so I thought I'd use up some buttermilk while trying to be hip.

Ingredients
1 clove garlic, minced
1/2 tsp. fine grain sea salt
1/2 c. buttermilk
1/8 c. white wine vinegar
1/8 c. extra virgin olive oil
1/8 c. dill, chopped finely
1/4 . chives, chopped finely
3-4 radishes, sliced paper thin
2 small zucchini, sliced paper thin
1/2 bulb fennel, trimmed and sliced paper thin
2 c. farro, cooked and cooled

Directions
Combine garlic and salt on a cutting board. Mash into a paste using the flat side of a knife. Combine in a medium medium jar or bowl with buttermilk and vinegar. Whisk together and let sit for 5 minutes. Gradually whisk in the olive oil, then the herbs.

In a large bowl, gently toss the radishes, zucchini, and fennel with the farro grains. Add the dressing and toss again. Let sit for 10 minutes, taste, and adjust with more dressing and salt, to taste. Serve sprinkled with chives.

Serves 4 as a side.