risotto notto

Farrotto with tomatoes and kale. More farro! More kale!

Here we have further proof of how I so often get hooked on ingredients and/or dishes and continue to make and eat them until I reach the point where I suddenly don't want to make or eat them again for a long while. This is an awesome one-pot dish that could pass for a side dish or a vegetarian entree. It's hearty and nutritious and really couldn't be easier to make! The most taxing components are chopping the onion and stemming and chopping the kale, and that takes all of 5 minutes.

The resulting pot of food is creamy and comforting, and I find that it benefits very much from the addition on feta. You can fold it into the dish or sprinkle it on top at the end. I also like to add a drizzle of balsamic reduction for a little bit of sweetness. Be sure to note that you can add more water if the absorbent farro makes it a little more stiff than you prefer--I almost always do.

This has honestly been an ideal meal for me lately. I don't have to eat a lot of it to feel full, which is good since my stomach has been crushed to approximately the size of a walnut. Plus, the nutrients! The fiber! It's win-win, and for some reason, the presence of tomatoes doesn't lead to an assault of heartburn, and in my current situation, that's no small miracle.

Christmas Farrotto
Based on this recipe
(printable recipe)
Serves 4-6
Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 cup pearled farro
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Pinch crushed red pepper flakes
• 1 (26-ounce) box or 1 (28-ounce) can crushed tomatoes
• 3 cups water
• Salt and black pepper, to taste
• 5 ounces kale, leaves removed from stems, finely chopped (about 4 packed cups)
• 4 ounces feta, cubed or crumbled

Directions:
Heat oil in a large pot over medium-high heat. When it shimmers, add the onions, reduce the heat to medium, season with a pinch of salt, and cook for 8-10 minutes or until soft.
Add the farro, thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices.
Add the crushed tomatoes and water, season with a pinch of salt, and stir to combine.
Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn't sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. You may need to add more water, up to a cup, to reach the desired consistency.
When the farro is cooked, stir in half of the greens until they wilt. Add water if the mixture gets too thick.
Add the remaining greens and stir until they wilt.
Gently fold in the feta and season with salt and fresh cracked pepper, adjusting as needed.