Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

Course Dinner, Lunch
Servings 4

Ingredients
  

Oven Roasted Tomatoes

  • 3 tomatoes each cut into 8 wedges
  • salt & Pepper
  • Olive Oil

Farro and White Kidney Beans

  • 1 cup of Farro
  • 3 cups of vegetable stock
  • 1 can of white kidney beans drained and rinsed
  • salt & pepper
  • 1 to 2 Tbsps Olive oil

Carmelized Onion

  • 1 Large sweet onion sliced
  • Olive oil
  • salt & pepper

Instructions
 

Oven Roasted Tomatoes

  • Heat oven to 300˚
  • Hlace wedges on a baking sheet and drizzle with olive oil, season with salt and pepper
  • Hook for approx. 1hr.
  • Reserve juice and oil on pan for finish of dish

Farro and White Kidney Beans

  • Place faro and stock into a small pot and bring to a boil. Reduce heat so that mixture is simmering for 20 minutes.
  • In the last 5 minutes of cooking add the kidney beans to heat through with the liquid.
  • Remove from heat and drain off any excess liquid
  • Season with salt and pepper and a drizzle of olive oil

Carmelized Onion

  • Saute onion in a sute pan with olive oil over low heat to carmelize the onion

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