Nutty, chewy farro is a great stand-in for Arborio rice in this tomato-based risotto dish with fennel and leeks.
28 oz BPA-free canned, jarred or boxed unsalted diced tomatoes with juices (try: Eden Organic Diced Tomatoes)
2 large leeks, thinly sliced (white and light green parts only) (tip: To clean leeks, slice lengthwise and rinse the dirt out under warm running water, separating the segments to allow the water through.)
1 large bulb fennel, cored and thinly sliced
2 cups farro, rinsed
1 1/2 cups low-sodium chicken broth
2 tbsp unsalted tomato paste
1 lb medium shrimp, peeled and deveined, thawed if frozen
2 tbsp chopped fresh flat-leaf parsley leaves
To a 5-qt slow cooker, add tomatoes, leeks, fennel, farro, broth, tomato paste and 1 1/2 cups water; stir to break up tomato paste. Cover and cook on high for 2 hours, opening lid to stir gently about every 30 minutes.
Remove lid, add shrimp and stir to combine. Replace lid and continue cooking for an additional 30 minutes, until shrimp are pink and opaque throughout, stirring once after 15 minutes of cooking. Divide among serving bowls and garnish with parsley.
Always choose your carbohydrates carefully to keep your energy levels steady. Here, we’ve chosen whole-grain farro as the base of our scrumptious pilaf – it contains fiber as well as iron, a mineral that’s essential for your body to make hemoglobin, which delivers oxygen to your body’s cells.
The farro for this deliciously crispy crab cake-like dish is purposely a little overcooked and sticky to help the cakes hold their shape during cooking. An avocado aioli-style sauce and tomatoes on top add creaminess, brightness .
While traditional risotto recipes made with rice require diligent stirring and timing, our farro version is almost impossible to overcook, thanks to the ancient grain’s firm, chewy texture – plus it adds a robust nuttiness!