- 1 cup farro (use brown rice for gluten-free)
- 2 cups water, mild vegetable or chicken stock
- 1 small onion, quartered and thinly sliced
- 3 large garlic cloves, thinly sliced
- Pinch of crushed red pepper
- 1 ½ teaspoons sea salt
- Freshly ground black pepper to taste
- 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- 2 cups chopped tomatoes or halved cherry tomatoes
- ½ cup sliced carrots
- ½ cup asparagus, cut into bite-sized pieces
- ½ cup diced zucchini
- ½ cup fresh spinach
- A small handful of fresh basil leaves
- Freshly grated Parmesan or Pecorino cheese, if desired
1. Place all the ingredients into a medium saucepan or soup pot in the order listed, with the farro first and ending with the carrots. Do not add the quicker cooking vegetables. Do not add the basil or cheese yet either. Bring to a boil over high heat, lower to a simmer and keep partially covered.
2. Cook the farro for 20 minutes. Add in the quicker cooking vegetables; asparagus, zucchini and spinach. Stir them in, and allow the farro to cook an additional 10 minutes, partially covered.
3. Taste the farro for doneness. Serve with fresh basil leaves and grated cheese, if desired.
Notes: You can also supplement this with cauliflower rice or cut the farro and water in half and add a 12-ounce bag of frozen cauliflower rice.