Farro Stuffed Tomatoes, Roasted…or Not
Summer is here! Tomatoes ripe from garden, sweet summer corn, refreshing lemon, fragrant basil, tender zucchini, toothy farro…are you hungry yet? I just literally used about half of the food adjectives that I know. If you are not familiar with my little friend farro, it is one of those ancient grains that is trendy in the food world right now. Since I want to be cool and trendy, I figured I better come up with a recipe to use it in. Good thing it also happens to be delicious and healthy! Farro is a type of wheat, so gluten sensitive people beware (just use another grain). I tend to use semi-pearled cracked farro because it is easy to find and quicker to cook than the true whole grain version; I don’t have all day. The semi-pearled variety maintains some of the nutrient and fiber dense bran that we want, so I am happy with that. It is an almost whole grain…yup.
Take a peek:
This recipe is a light, fresh, and summery way to use up those garden tomatoes. The tomatoes can be roasted, grilled, or broiled…OR you can just leave them raw for an even fresher and lighter dish. You do you, buddy.
Happy eating and best health,
Dr. G
Ingredients
- 6 large tomatoes, tops cut off and seeds/core removed
- 2 leeks, rinsed and diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 3 ears of corn, kernels removed (or 1 1/2 cups frozen corn thawed)
- 1 cup farro, rinsed
- 2 1/2 cups low sodium vegetable broth
- juice and zest of 1 lemon
- 1/2 cup fresh basil, chopped
- 1/2 cup bread crumbs (optional)
Instructions
- Cut the tops off of you tomatoes, scoop out the seeds and core.
- Pat the inside of the tomatoes dry with a paper towel, set them aside
- In a large pot, heat a small amount of water or neutral tasting oil over medium/high heat.
- Lightly saute the leeks, garlic, and zucchini until just starting to soften.
- Add in the farro and vegetable broth and simmer until the farro is tender (about 20 mins), drain any remaining liquid.
- Stir in the corn, basil, lemon juice, and lemon zest.
- Spoon mixture into tomatoes.
- At this point you can eat them as is, roast them covered for about 15 minutes in a 350 degree oven, add bread crumbs and broil them to brown the bread crumbs, or toss them on the grill.
- Enjoy!
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