Home

Photos

Area Attractions

Area Recreation

About Us

Links

Family recipes

 

 

Hedden Family Recipes

Farro, cauliflower, and bean casserole

Adapted from the recipe of Gayatri Singh

Ingredients:

  • 1 cup farro
  • 4 cups water or vegetable bouillon
  • 1 Tbsp. olive oil
  • 1 onion or several shallots, finely chopped
  • 2 cloves garlic minced
  • 1 head cauliflower or romanesco broccoli, chopped into florets
  • 1 can passata or tomato sauce
  • 1 can cannellini beans or beans of your liking
  • 1 tsp. or to taste crushed black pepper
  • ½ tsp. or to taste red chili flakes (optional)
  • 1 lemon zest
  • 1 Tbsp. fresh oregano, chopped, or ¾ Tbsp. dried oregano
  • salt to taste

Directions:

  1. Rinse the farro thoroughly, drain it, and set it aside.
  2. Put 4 cups of water or vegetable bouillon in a large put and put on high heat
  3. Once water or vegetable bouillon has come to a boil, add salt and then the rinsed and drained farro. Turn heat down to medium and cook for 20-30 minutes.
  4. Once farro is done cooking, SAVE LIQUID: separate farro from liquid and set aside.
  5. Measure liquid. If less than about 2½ cups, add water to bring it to that volume. If water was used to boil farro, add one vegetable bouillon cube.
  6. In a heavy-bottomed casserole add oil and garlic and saute for 30 seconds. Add onion or shallots and saute for another 2 minutes.
  7. Add powdered spices and saute for a few seconds.
  8. Add passata, mix it well and cook for another 2-3 minutes.
  9. Add romanesco broccoli or cauliflower florets and stir.
  10. Add vegetable bouillon to mixture and simmer for 15 minutes with lid slightly ajar.
  11. Add beans, herbs, and lemon zest. Stir and adjust salt if needed. Cook for another 5-7 minutes till the cauliflower is properly cooked.
  12. Garnish with fresh herbs and/or roasted tomatoes. Serve hot.