Farro and Beans Casserole is a protein-packed, nutritious one pot meal.
Prep Time20mins
Cook Time25mins
Course: Main Course, Side Dish
Cuisine: American, British, Mediterranean
Keyword: Farro, Farro and Beans Casserole, Gluten-free vegan recipes, Vegan
Servings: 4
Author: Gayatri Singh
Ingredients
1 cupfarro
2 3/4cupswater or veg stock
200gromanesco or cauliflower florets
1cancannellini beans or beans of your liking
1/2cuppassata
1tspor to taste crushed black pepper
1/2tspor to taste red chilli flakes
1lemon zest
1banana shallot or onion small diced
2clovesgarliccrushed
1tbspfresh oregano or basilchopped
salt to taste
1tbspolive oil
Instructions
Wash the farro thoroughly, strain it and keep it aside.
In a heavy-bottomed casserole add in the oil, add garlic and saute for 30 seconds. Tip in the shallot and saute for 2 minutes.
Tip in the farro and fry for 2-3 minutes till the grains are coated in fat. Add in the spice powders, saute for a few seconds.
Add in the passata, mix it well and cook for another 2-3 minutes. Tip in the romanesco. Now add in the water or vegetable stock, simmer for 10 minutes with a lid slightly ajar.
Add in the herbs, lemon zest and beans. Give it a stir and adjust the salt if needed. Cook for another 5-7 minutes till the farro is properly cooked.
Garnish with fresh herbs. I served it with roasted tomatoes on the vine. Served hot.