Farro, Gorgonzola, Arugula & Tomatoes just happens to be one of the easiest, most delicious and nutritious recipes you can throw together in a flash.
Farro is absolutely one of my favorite grains; it has a chewy consistency and almost nutty flavor, and it’s absolutely delicious almost any way you prepare it!
I especially love it with Gorgonzola, tomatoes and arugula and it’s one of my top go-to lunches.
Now here’s an added benefit: as of last week it is a zero point food on Weight Watchers. That is, if you’re on one of the new plans, specifically the Purple Plan. What exactly does that mean? Simply put it means you can eat about 300 foods that have a zero point value – which means you don’t have to track points – but you also have less extra points for those foods you should probably be avoiding anyhow.
I’m not on Weight Watchers a lot but when I want to shed a few pounds, especially as we move into the holiday season, I am.
But put aside Weight Watchers and shedding pounds for a moment and let’s get back to this delicious and simple recipe:
Farro, Gorgonzola, Arugula & Tomatoes
I cook farro in boiling salted water until it’s just the right consistency, which for me means soft and chewy at the same time.
While it’s cooking I cube up some Gorgonzola and chop tomatoes and put them in my pasta bowl. Then I grab a big handful of arugula and set it aside.
When the farro is ready I put a few ladlesful right atop the tomatoes and Gorgonzola and stir it all up, along with some of the cooking water. Then I toss in the arugula until it’s wilted and well amalgamated.
Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.
- 2 Cups Farro
- 6 Tomatoes
- 150 Grams Gorgonzola cheese Cubed
- 3 Cups Arugula Loosely packed
- Cook farro in boiling salted water until it’s just the right consistency: soft and chewy at the same time. Follow cooking times on package instructions.
- Cut the tomatoes into bite-sized cubes.
- Cube the Gorgonzola cheese.
- Wash the arugula, pat dry and set aside.
- Place the tomatoes, Gorgonzola cheese and arugula into a serving bowl large enough to hold the farro.
- When the farro is cooked, drain but reserve the cooking water.
- Toss the cooked farro immediately into the other ingredients until the arugula wilts and the cheese melts.
- Add reserved cooking water by the ladleful, just enough so that the farro is creamy.
- Serve immediately.
You might want to try these other farro recipes:
Cameroni Farro Pasta with Pioppini Mushrooms, Peperoncino and Tomatoes has amazing flavor and a great textured farro pasta.
Farro has a crunchy, chewy and delicious texture and is wonderful in this Whole Grain Farro Nut Bread.
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