Ratatouille with Farro
User Reviews
5
Ratatouille with Farro
Description
The Ratatouille with Farro recipe features a mix of diced vegetables including eggplant, zucchini, yellow bell pepper, and tomatoes that are sautéed with garlic, onion, and fresh thyme. Tomato paste enriches the sauce base, while the farro cooked to al dente adds a chewy, nutty contrast to the tender vegetables. Fresh basil stirred in at the end brightens the dish. The olive oil binds the ingredients, enhancing the flavors without overpowering the vegetable freshness.
The texture is varied with soft and slightly tender vegetables complemented by the firm bite of farro grains, offering a comforting yet light mouthfeel. The cooking method involves gentle sautéing and simmering to meld flavors while preserving some vegetable texture.
Ratatouille with Farro can be served warm or at room temperature and works well as a vegetarian main or a side alongside grilled meats or fish. The balanced vegetable medley makes it suitable for lunch or dinner, providing a wholesome and colorful plate.
The recipe yields about 5 cups, making it convenient for meal prepping or sharing. The farro should be cooked separately until just tender, then combined with the vegetables and fresh herbs to retain its texture and freshness. Using fresh herbs and ripe vegetables enhances the natural flavors. Adjust seasoning with salt and pepper to taste before serving.
Ingredients
- 3/4 cup pearled farro uncooked
- 1 1/2 tablespoons extra-virgin olive oil (divided)
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1/2 small yellow onion (roughly chopped)
- 3 garlic minced, cloves
- 1/2 medium eggplant (peeled and cut into 1/4-inch cubes)
- 1 tablespoon tomato paste
- 1/2 tablespoon thyme finely chopped fresh
- 1 medium zucchini (cut into 1/4-inch dice)
- 1 yellow bell pepper (cut into 1/4-inch squares)
- 2 large tomato or 3 small, cut into 1/4-inch dice, vine-ripened
- 1/2 cup basil finely chopped, fresh leaves
Instructions
- Cook farro in generously salted water according to package directions until al dente, about 30 to 35 minutes. Drain and let cool.
- Meanwhile, set a large skillet oven over medium heat. Add 1/2 tablespoon olive oil, onion, garlic, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
- Add the eggplant and another 1/4 teaspoon of salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
- Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
- Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
- Stir in the farro, remaining tablespoon olive oil and basil and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 11/4 cups | |
| Calories | 243kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 8.5g | 17% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1g | 5% |
| Sodium | 45.5mg | 2% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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