Farro Bake
Ingredients
The base
-
1½
cups
pearled farro
-
2
teaspoons
olive oil
-
2
tablespoons
tomato paste
-
1
teaspoon
dry basil
-
½
teaspoon
dry parsley
-
½
teaspoon
dry oregano
-
2¼
cups
vegetable broth
-
14.5
ounces
can diced fire-roasted tomatoes with juices
-
1
teaspoon
paprika
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
-
1
ear
sweet corn, shucked and kernels sliced off
-
1
medium
red bell pepper, diced
-
15
ounces
can chickpeas, drained and rinsed
-
¼
cup
fresh chopped parsley (optional)
-
balsamic glaze
to taste
The topping
-
1
medium
zucchini
-
1½
cups
shredded asiago cheese
-
¼
cup
roasted pumpkin seeds (optional)
-
salt & pepper
to taste
Instructions
- Rinse the farro and set aside.
- Preheat the oven to 375°F.
- Heat olive oil in a medium pot, add tomato paste and dry herbs, and cook for about a minute.
- Stir in vegetable broth, diced tomatoes, and spices, and bring to a simmer.
- In a baking dish, combine corn, bell pepper, chickpeas, parsley, and rinsed farro.
- Pour the simmering broth over the farro mixture and stir to combine.
- Cover the dish and bake for 25 to 30 minutes.
- Slice the zucchini thinly and mix with asiago cheese, pumpkin seeds, and seasoning.
- After 30 minutes, remove the cover, stir in remaining asiago, and top with zucchini.
- Bake uncovered for an additional 15 to 20 minutes until the zucchini is golden.
- Drizzle with balsamic glaze before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
361
Total fat
9g
Total carbohydrates
56g
Total protein
17g
Sodium
805mg
Cholesterol
11mg
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