Baked Farro in Tomatoes and Wine

Scale

3– 4 tablespoons best quality vegetable stock

1 yellow onion, peeled and finely diced

2 celery sticks, diced

4 garlic cloves, minced

2 tablespoons dry white wine

Freshly ground black pepper

1 bay leaf

2 cups farro

1 cup dry white wine

2 cups vegetable stock

1, 28 ounce can or box of chopped tomatoes and their juice

2 teaspoons finely fresh thyme leaves

1/4 cup fresh parsley (minced)

Zest and juice of a lemon

1 packet shiitake mushrooms, sliced (optional)

1 cup halved cherry tomatoes (optional)

1 tablespoon balsamic vinegar

Topping:

1 teaspoon lemon zest

1 teaspoon minced parsley

1/4 cup chopped walnuts

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Pre heat the oven to 375F
Warm 3-4 tablespoons vegetable stock in a Dutch oven or large pot. Add the diced onion and saute in the broth until translucent. Add a little more broth if necessary.
Add the celery and garlic and cook for 2-3 minutes longer. Pour in 2 tablespoons of dry white wine and allow to bubble away for a minute or two.
Sprinkle over the black pepper, Herbes de Provence and bay leaf. ADD THE FARRO AND STIR WELL.
Pour in the cup of white wine, vegetable stock and tomatoes. Add the thyme and parsley. Stir very well. Cover and place in the oven for 20 minutes.
Remove from the oven, add the lemon juice, zest, mushrooms and cherry tomatoes if using. Stir well. If the mixture is looking dry add more broth. Cover and return to the oven for a further 20 – 30 minutes or until the liquid has been absorbed and the farro is tender. Remove from the oven.
Add the balsamic vinegar to taste, cover and allow to sit for 10 minutes or so.
Meanwhile make the topping. Mix together the parsley, lemon zest and walnuts.
To serve ladle the baked farro into bowls, sprinkle over the topping and adorn with a fresh thyme sprig.

Find it online: https://marycallan.com/baked-farro/