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

Course Dinner, Lunch
Servings 4


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


Oven Roasted Tomatoes

  1. Heat oven to 300˚

  2. Hlace wedges on a baking sheet and drizzle with olive oil, season with salt and pepper

  3. Hook for approx. 1hr.

  4. Reserve juice and oil on pan for finish of dish

Farro and White Kidney Beans

  1. Place faro and stock into a small pot and bring to a boil. Reduce heat so that mixture is simmering for 20 minutes.

  2. In the last 5 minutes of cooking add the kidney beans to heat through with the liquid.

  3. Remove from heat and drain off any excess liquid

  4. Season with salt and pepper and a drizzle of olive oil

Carmelized Onion

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