Creamy Tomato Farro
This quick and easy dinner is hearty and delicious. It's sure to become a new family favorite.
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Equipment
- 1 Medium saucepan
- 1 Large saucepan
Ingredients
- 1 tbsp butter
- 2 cloves garlic (or 2 tsp minced garlic)
- 1 15 oz. can evaporated milk (or 2 cups milk)
- 2 14.5 oz diced fire roasted tomatoes
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese (half a block)
- 1/2 cup freshly grated parmesan cheese plus exra for topping or top with 1/4 cup shredded mozzarella
- 2 cups dry quick-cooking farro
Instructions
- Fill in a medium 2-3 quart saucepan with water and bring to a boil. Add the farro and cook for 10-12 minutes until the farro is tender. Drain and set aside.
- Meanwhile, in a large 4-5 quart pot, melt butter over medium-high heat. Once hot, add garlic and sauté until lightly browned and fragrant, about 30 seconds. Do not let the garlic burn.
- Add tomatoes, Italian seasoning, salt, and pepper. Use a spatula to deglaze the garlic from the pan. Stir in milk.
- Bring to a light boil, and then reduce heat to medium. Add small chunks of cream cheese and simmer uncovered for 15 minutes. Stir occasionally to make sure cream cheese is melted and incorporated.
- Stir in 1/4 cup parmesan cheese and mix until melted.
- Add drained farro to sauce and stir to combine.
- Top with additional parmesan cheese, mozzarella cheese, and/or fresh basil.
Notes
]I love to serve this dish with roasted broccoli and crusty bread.
Spinach also make an excellent addition to this dish. Toss it into the hot sauce with farro and stir untll wilted.
Store covered in the refrigerator for up to 4 days.
Spinach also make an excellent addition to this dish. Toss it into the hot sauce with farro and stir untll wilted.
Store covered in the refrigerator for up to 4 days.
Servings: 6 servings