Before I get to this recipe, I am so excited to announce that I will be cooking for a yoga retreat just a short drive away from Atlanta next month. There will be yoga, meditation, lake house fun, and healthy foods. For more info about the In Your Wildest Dreams Yoga Retreat visit my Yoga & Events page. And on another note, thank you so much for voting me Best Atlanta Food Instagrammer in Creative Loafing's Best of Atlanta 2014!
Last year at the Naked Fig Dinner Party I made this Tomato Basil Farro and topped it with a Summer Vegetable Stack and Fresh Pesto Sauce. I meant to share the recipe with you then, but summer came to an end and the produce was no longer available. So before another summer fades away, I want to share this simple and delicious recipe. It is so easy to make, but the presentation will make people think you worked all day on it. And it is vegan too! To make it gluten free, substitute quinoa or rice for the farro.
Tomato Basil Farro with Summer Vegetable Stack & Pesto Drizzle
1 cup farro (use quinoa or rice for gluten-free)
1 large tomato, chopped into 1/2 inch cubes (or 1 cup halved cherry tomatoes)
3 cloves garlic, minced
3-5 basil leaves, chopped
2 cups vegetable stock
1 tbsp extra virgin olive oil
salt and pepper
1-2 yellow squash
1 tbsp coconut oil
1 cup basil, packed
1/2 cup extra virgin olive oil
1/4 cup pine nuts
1/8 tsp salt
Preheat oven to 375 degrees.
Put all the farro ingredients in a medium sauce pan and bring to a boil. Reduce heat to low and cook for 30-40 minutes or until tender and all liquid is gone. While the farro cooks, slice the vegetables into 1/4 slices. Brush with oil and a pinch of salt and pepper and roast for 20 minutes, flipping half-way.
Meanwhile, combine all pesto ingredients in a food processor and pulse until smooth.
To serve, spoon the cooked farro on to a plate. Stack the vegetables one on top of the other on the farro. Drizzle pesto sauce over the dish and serve warm. Serves 4.