- 1 cup (250 mL) farro
- 2 1/2 cups (625 mL) Campbell’s Ready to Use 30% Less Sodium Chicken Broth
- 2 lbs (900 g) tomatoes (cherry, grape, plum)
- 2 tsp (30 mL) olive oil
- ½ cup (125 mL) fresh basil leaves, chiffonade
- 1 clove garlic, minced
- ½ cup (125 mL) pine nuts, toasted
- 8-12 oz. (224 – 375 g) fresh burrata cheese
- Flaky sea salt to taste
- Freshly cracked black pepper
- Bring 2 1/2 cups of Campbell’s broth to a boil in a pot with a tight-fitting lid. Add 1 cup farro. Cover, reduce heat to low, and simmer for 30 minutes until soft and chewy to the taste. Drain excess liquid. Set aside.
- Depending on choice of tomato, halve or quarter into bite sized pieces. Combine tomatoes, olive oil, basil, and garlic in a large bowl and marinate for the remaining cooking time of the farro.
- Stir in cooked grains, pine nuts, and torn pieces of burrata. Add sea salt and cracked black pepper to taste.
- Serves 6
Notes: Pairs well with grilled octopus, halibut or sole. If pairing with shrimp (tail-on), marinate in olive oil and garlic before grilling.
- Investing in Maldon Sea Salt will serve this dish well as the flaky salt takes the tomatoes to the next level of flavour.
- When large heirloom variety tomatoes become available in late August, substitute for listed tomatoes. To prepare an heirloom tomato: remove core with a very sharp paring knife. With a serrated knife, slice the tomatoes in 1 mm segments parallel to the core.
- Grain Substitution: Pearl barley is a suitable grain alternative as is pasta like couscous or orzo.
Recipe courtesy Campbell’s