I’ve been growing a little tired of quinoa. Don’t get me wrong, it’s great! Full of nutrition, protein and low in carbs – a great pasta substitute. But you can only eat so much quinoa (not according to this blogger, who shares some tasty recipes). So when I stumbled upon pearled farro in the grain aisle of Falletti Foods, I could hardly wait to try it out.
Pearled farro has part of the outer bran removed so it’s easier to cook. You just rinse it and cook it in a low boil (1:3 pearled farro to water ratio) for about 15-20 minutes. Then top it with your favorite sauce, put it in salad or soup – anything! For my first farro concoction I chose to do something rather simple.
- 1 cup raw shrimp, peeled and deveined
- 1/2 cup dry pearled farro
- 2 garlic cloves, separated and minced
- 8 basil leaves, finely chopped
- 2 tsp chopped fresh oregano, separated
- 1 TB chopped fresh parsley
- juice of 2 lemon halves, separated
- 2 TB olive oil, separated
- 1/2 white onion, diced
- 1/2 red pepper, diced
- 1 cup grape tomatoes, halved
- 1 cup white wine
- 1 TB tomato paste
- 1 tsp red pepper flakes
- salt and pepper to taste
Start by marinating the shrimp in 1 TB olive oil, 1 tsp oregano, basil, parsley, 1 chopped garlic clove and juice of 1/2 lemon. Put everything in a plastic bag and refrigerate for 45 minutes.
Begin to cook the farro. Add 1/2 cup of pearled farro to 1 1/2 cup water with a dash of salt and bring to a boil. Once boiling, lower the heat to maintain at a low boil. Cook for 15 minutes for al dente and 20 minutes for a softer texture.
Heat 1 TB olive oil in large skillet. Add onions, chopped garlic clove and red pepper flakes and saute for a couple of minutes. Add chopped red pepper and continue to saute for a few more minutes, or until softened. Add white wine and tomato paste and stir to combine. Add tomato halves and salt and pepper and cook for 4 minutes, or until sauce is reduced to 1/2 a cup. Toss in the marinated shrimp and cook for about 4 minutes, or until they turn pink.
Your farro should be cooked by now, so drain it and add to the skillet with the sauce. Stir to combine and top with the rest of the oregano. Serve immediately in shallow pasta bowls. YUM!
I paired this dish with one of my favorite wines, JAQK Cellars 2009 “Charmed” Sauvignon Blanc. This was the last of my bottles of Charmed, so I savored every sip. The wine is aged for six months in neutral French Oak, so it has a good bit if acidity that is balanced by notes of vanilla. These flavors compliment the lemon, tomato and fresh herbs in the sauce, and the long finish in the wine is refreshing and helps combat the heat of the dish.
I am definitely hooked on pearled farro, and can’t wait to try more recipes!