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Tomatoes stuffed with farro Recipe

Tomatoes stuffed with farro Recipe

I wanted to make good use of my tomatoes and herbs, but didn't want to make the same old pasta dish, so after some thought I decided to make stuffed tomatoes. They turned out great, light and refreshing.

Ingredients

8 fresh, round tomatoes

2 green onions

2 tablespoons capers

2 tablespoons black olives

Fresh herbs

1/4 pound farro

Directions

So first you chop the green onion, the capers and black olives and you mix them in a bowl. You really don't need to season with salt because the capers and olives infuse the mix with their natural saltiness.

Then cut the tops of the tomatoes off and hollow the tomatoes with a teaspoon. Pick whatever fresh herbs you like — I used rosemary, basil and thyme— and mince them.

Cook the farro according to packaging directions in abundant salted water. Drain and add to olive mixture. Add whatever tomato you have hollowed out to the bowl and sprinkle with the fresh herbs. Mix well.

Spoon Mixture into hollowed tomatoes and place caps back on. Place in an oven safe casserole with a half inch of water in it. Cook in a preheated 350F degree oven for about 30 minutes. Serve either hot or cold.


Stuffed Tomatoes

2 tomatoes
1 cup breadcrumbs ( I use seasoned)
1/2 cup vegan Parmesan (optional)
1/2 cup vegan mozzarella
Salt and pepper, to taste
3 tablespoons chopped flat leaf parsley (optional)
Olive oil, for drizzling

1) Cut off the top of the tomato and discard. Scoop out pulp and juice from the center of the tomato. Chop and place in a bowl. Set aside.
2) In a separate bowl, mix together the breadcrumbs, vegan cheeses, and a dash of salt and pepper. Reserave two tablespoons and mix in the chopped tomato insides. Stir in parsley.
3) Stuff the hollowed out tomatoes with the breadcrumb mixture. Sprinkle with reserved crumbs. Drizzle with olive oil. Bake at 400 degrees Fahrenheit for about ten minutes or until golden.
Source of recipe: Excellent summertime side dish to use up the tomatoes in your garden! Light, easy and delicious.


Cheeseburger Stuffed Tomatoes

  1. The first step is to finely dice a medium onion and mince a clove of garlic.
  2. In a frying pan, saute the onion in a little bit of olive oil until translucent, about 5 minutes.
  3. Add minced garlic and stir together for a minute.
  4. Then add a pound of ground beef and stir together, cooking until no longer pink.
  5. Drain the fat and transfer ground beef to a mixing bowl.
  6. Add a tablespoon each of ketchup and mustard, some salt and pepper to taste, 3/4 cup of shredded cheese and about 2 tablespoons of diced pickles.
  7. Mix that all together really well and then set aside.
  8. Take 4 large tomatoes and cut the top off like a cap. Use a spoon to spoon out all the inside seeds and membranes until you have a hollow bowl.
  9. Spoon your cheeseburger mixture into your tomato shells.
  10. At this point, you could just start eating it if you wanted. But I like to heat the oven to 400 degrees and bake them for about 5 minutes. I don’t want the tomato to get mushy and cooked. But I like when the cheeseburger mixture gets all melty and gooey with the cheese.

Farro-Stuffed Peppers

In a medium saucepan combine broth, farro, and water. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until farro is tender. Drain farro, reserving 1/2 cup of the cooking liquid set both the farro and cooking liquid aside.

Preheat oven to 400°F. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks rinse. Cut corn from cobs set corn aside, discarding cobs. In a large skillet melt the butter over medium heat. Stir in curry powder. Add reserved corn and green onions. Cook for 2 minutes, stirring occasionally. Add squash and cook for 2 minutes more. Stir in reserved farro, salt, and black pepper cool slightly. Stir in 1/2 of the cheese and 1/2 of the basil.

Cut sweet peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Fill pepper halves with farro mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around the peppers. Cover dish with foil.

Bake for 30 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered, about 15 minutes more or until peppers are crisp-tender and cheese is melted. Sprinkle with remaining basil.


Salad Stuffed Tomatoes

Cook the tomatoes first, and then add the salads afterward.

  • Egg Salad - easy vegetarian stuffed tomato recipe. Use this egg hack to make the egg salad stupid simple.
  • Chicken Salad - my recipe is so creamy and simple!
  • Tuna Salad - classic combo you're going to love!

Stuff With Cooked Meat

  • Italian Sausage
  • Grilled Chicken
  • Taco Seasoned Meat
  • Gyro Meat - you HAVE to try my recipe!

Grain Stuffed Tomatoes

  • Cooked Rice - mix it with meat or veggies.
  • Cooked Quinoa - seasoned to your liking.
  • Farro Risotto - try this recipe for an awesome combo with the tomatoes. - add cheese to make this even better!
  • Wild Rice Pilaf

Enhance with Toppings

  • Parmesan Cheese - broil for a minute to get the cheese nice and bubbly with a crisp on the edges!
  • Bread Crumbs - flavored bread crumbs are awesome!
  • Minced Basil and/or Parsley
  • Toasted Pine Nuts

Cheese Stuffed Tomatoes

  • Mozzarella Balls - place mozzarella balls inside the tomatoes to let them melt to perfection.
  • Pepperjack Cheese - add a little heat to the dish.
  • Add cheese to the spinach for a well-rounded dish like I did in this recipe.

1. Combine water and farro in medium saucepan bring to a boil. Reduce heat to medium partially cover and simmer about 20-30 min., until farro is tender. Drain well.

2. In large bowl, whisk oil, lemon juice, salt, and pepper. Add farro and toss to combine. Cool to room temperature.

3. Core tomatoes, leaving hollowed-out shells. Dice tomato pulp and add to farro with scallions, bell pepper, parsley, and mint. Season with salt and pepper to taste.

4. Spoon farro mixture into tomatoes. Serve on plates garnished with greens and parsley.


Baked Farro with Tomato and Herbs

You know it and you love it: Veganomicon is one of the classic tomes of vegan cooking. This amazing cookbook by Isa Chandra Moskowitz was recently updated with new pictures, streamlined instructions and organization, and some additional recipes as well. I am delighted to be sharing one with you, this rich, satisfying, holiday-worthy Baked Farro with Tomato and Herbs.

Isa’s cooking style is similar to mine in a lot of ways. She’s willing to take a couple of extra steps to make home cooking taste special. The recipes begin with real ingredients and end with creative presentations of plant-based flavors. Simply put, this is vegan food for people who just like good food.

I love farro, an ancient grain in the wheat family with a nutty flavor and chewy texture. *But*, I usually prepare it in my rice cooker and then season it afterward. The concept of baked farro was totally new to me and I can say definitively that I will be making it again.

To make this baked farro with tomato and herbs, shallots and garlic are sweated in a skillet, and then infused with thyme, bay leaf and oregano. Farro is added to the pan and toasted risotto-style, but then the whole thing is transferred to the oven where it bakes with tomatoes and fresh parsley. In the oven, the farro absorbs the tomato broth and becomes perfectly al dente, brimming with herbacious savory flavor.

The piece de resistance of this casserole, though – the little extra step that made this baked farro sing – is the truly insane walnut “breadcrumbs” that are baked onto the top. Made by grinding up walnuts, nutritional yeast, salt, and lemon zest, the crumbs are buttery and homey, and get nice and crisped in the oven as a complement to the tender and chewy farro.

I used crushed instead of diced tomatoes, so mine doesn’t have those tomato pieces and has more of an orange color throughout, but other than that it looks just like the picture from the book.

Photograph reprinted from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. Copyright © 2017

This baked farro with tomato and herbs proves that cheese and eggs are wholly unnecessary for making a tasty grain bake. I actually was planning to add cooked chickpeas to mine to turn it into more of an entree they were completely forgotten on the counter. But I still think that would be a great addition. If you’re so inclined, some veggie sausage like Field Roast would probably also pair well with the tangy tomato flavors.

The recipe is illustrative of the type of fare you’ll find in the rest of Veganomicon. The book has appetizers, sides, “proteins”, complete meals, soups, desserts, breakfasts… all creatively made with normal ingredients. If you like to cook and would like some more all-purpose vegan recipes on your cookbook shelf, I can’t recommend it more!


Let’s Clear Up Some Farro Confusion

Farro is pronounced FAHR-oh. It sounds a lot like Egyptian pharaoh, but with more of an “ah” sound in the first syllable. I’m not sure I ever get it quite right.

Farro is not gluten free, so it is not suitable for celiacs. Farro is an ancient strain of wheat. Some people with gluten sensitivities tolerate farro better than conventional wheat, but experiment at your own risk.

Farro can actually be one of three whole grains that fall under the Triticum genus. Most often in the U.S. and Europe, the term farro refers to emmer wheat, also known as farro medio, medium farro or Triticum dicoccum. Farro can also refer to einkorn (also known as farro piccolo, small farro or Triticum monococcum), or spelt (also known as farro grande, large farro or Triticum spelta).

Farro can be entirely unprocessed (whole) or processed to varying degrees. True whole grain farro retains all of its nutrients and fiber, but is hard to find and takes longer to cook. Pearled farro has been stripped of its outer layer of bran, so it contains less fiber and nutrients, but cooks a lot faster. Semi-pearled farro is in between the two, so it’s lightly processed and cooks at a medium rate.

Typically, your bag of farro won’t say if it’s pearled, semi-pearled or whole. Frustrating, right? We’re going to cook the farro in an abundance of water until it’s cooked through, so the only variable is the cooking time.


How to make Italian Beef and Farro Stuffed Peppers:

  • Start with big, blocky fresh green bell peppers.
  • Cook the farro in salted, boiling water on the stovetop or with the help of an electric pressure cooker such as an Instant Pot.

  • Cut the tops off the peppers and if necessary, shave a little off the base of the pepper so the pepper stands upright.
  • Place on a baking sheet upside down and bake for 15 minutes or so. This is going to soften the peppers every so slightly but will also start to extract some of the water from the bell peppers. There&rsquos a lot of water in bell peppers so it&rsquos a good idea to lightly roast them to get some of the water out.

  • Spread some of the sauce over the bottom of a prepared baking dish.
  • Combine some of the sauce with the beef and farro stuffing combination.

  • The Italian Beef and Farro Stuffed Peppers are done when an instant-read thermometer inserted into the peppers registers 165 degrees.
  • Top with more cheese and place back in the oven just until the cheese melts.

Mwwaaaahhhhh! Make these hearty Italian Beef and Farro Stuffed Peppers!