Instead of arborio rice, this creamy grain dish features the bold nuttiness of farro, which pairs nicely with the black pepper and Parmesan. The cherry tomatoes add a nice touch of juicy sweetness, and the cremini mushrooms give a "meaty" feel to this vegetarian main dish.

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Source: 400 Calorie Recipes

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4
Servings:
4
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Ingredients

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Directions

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  • Preheat oven to 450F. Bring broth and water to a simmer in a medium saucepan over medium-high; reduce heat to low, and keep warm.

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  • Toss together tomatoes, mushrooms, and 1/2 tablespoon of the oil in a medium bowl. Spread in a single layer on a rimmed baking sheet lightly coated with cooking spray. Roast in preheated oven until mushrooms are tender and tomatoes begin to burst, about 10 minutes. Set aside.

  • Heat remaining 1/2 tablespoon oil in a deep skillet over medium-high. Add farro and onion, and cook, stirring often, until farro is toasted and onion is softened, 6 to 8 minutes. Add 1 cup of the warm broth to farro mixture, and cook, stirring often, until almost absorbed, 3 to 5 minutes. Continue adding broth, 1 cup at a time, stirring often, until almost absorbed after each addition and farro softens, about 15 minutes. Remove from heat, and stir in butter, salt, pepper, and 1/4 cup plus 2 tablespoons of the Parmesan. Divide farro mixture among 4 bowls, and top with roasted tomatoes and mushrooms. Sprinkle evenly with parsley and remaining 2 tablespoons Parmesan. Serve immediately.

Nutrition Facts

408 calories; protein 17g 34% DV; carbohydrates 63g 20% DV; exchange other carbs 4; dietary fiber 8g 32% DV; sugars 5g; fat 11g 17% DV; saturated fat 5g 25% DV; sodium 652mg 26% DV.