One of the BlB household's goals for 2012 is to eat more vegetarian meals. (I tend to shy away from "resolutions" because I feel like they are made to be broken.) As most of my loyal readers know, I ate mostly vegetarian this past year while MM was protecting our freedom in Afcrapistan. Now, I am trying to get my steak and potatoes husband to enjoy meat-less meals.
This recipe from the current (January 2012) Food and Wine magazine is a delicious starting point. The farro is hearty enough that it fills you up and it is more nutritious than pasta, which is the usual vegetarian stand-by. The citrus, dried fruit and herbs work wonderfully together.
I was a little nervous when the recipe said that it made 6 servings, but that has to be side dish servings. I reduced the amount of farro to 1 1/4 cups (I generally find that recipes don't have enough "stuff" to accompany the pasta, grain, etc) and it gave us just over 3 main course servings. I would also reduce the olive oil to 3 tablespoons next time and add more cherries. Another note about farro: start checking it at about 20 minutes. I think I drained mine at 25 minutes; part of its charm is its chewiness, so you don't want it to be mush.
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