RecipeHive

0

Farro with Balsamic-Rosemary-Roasted Shallots and Grapes over Roasted Portobellos

Posted by in Shared Member Recipes

The ancient Tuscan grain known as farro sounds exotic but really couldn’t be friendlier. Think of it as barley-esque, only sexier. When tender, the grains will be a bit exploded, like barley. Because of farro’s Italian roots, this recipe uses a lovely Italian treat-roasted grapes and shallots-to marry the farro with roasted portobello caps. The finished dish is earthy, sweet, and tart all at once, and looks lovely at the center of the plate, garnished with a rosemary sprig.