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Makes 4 servings. Recipe from Food & Wine.
Ingredients 3 tablespoons extra-virgin olive oil 2 celery ribs, thinly sliced 1 medium onion, thinly sliced 1 medium leek, white and pale green parts only, thinly sliced 1 cup farro or wheat berries 1 tablespoon tomato paste 2 quarts water 1 can pinto beans, drained and rinsed 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick 1 ½ cups frozen peas Kosher salt & freshly ground black pepper 2 tablespoons thinly sliced basil Nutrition Calories 258 Total Fat 11.2g Cholesterol 0% Sodium 235mg Total Carbohydrates 33g Dietary Fiber 8.5g Protein 8g Iron 3mg |
Directions
- In an enameled cast-iron casserole, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes.
- Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds.
- Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes.
- Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes.
- Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil.
