For a cheesy — and easy — one-pot vegetarian dinner, we move our grains off the stovetop and into the oven. But first, we give them an almost effortless flavor boost.
Like most grains, farro typically is prepared by simmering it in broth or water until tender but slightly chewy. But it turns out farro does just as well in the oven with a mostly hands-off approach.
In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we cook farro in the oven with tomatoes and a few dried spices. It’s all built in a single pot and requires just 20 minutes active time.
First, we toast the farro in a couple of tablespoons of oil. This easy step amplifies the grain’s nutty flavor, which we then balance by sautéing it with kale and garlic to add an earthy, savory note. Baking the farro in a simple broth of canned crushed tomatoes seasoned with oregano and red pepper flakes adds bright acidity and a hint of heat. Mozzarella and Parmesan make up the browned, bubbling topping. It’s comforting, substantial and completely vegetarian.