Creamy Farro over Zucchini Boats

Since I found those “mote” grains in the Hispanic supermarket I’m obsessed with them, always looking for new ways to include them on my meals, and never get tired cooking my “Creamy potatoes with Mote”. So, after researching and looking every where if somebody else makes meals from these delicious grains, I found out that in English they are called “Farro” or “ancient grains”.

Also I learned that Farro is very appreciated for its nutritional proprieties: it is cholesterol free, rich in iron and very high in fiber. Just a 1/4 of a cup gives 10% of daily iron needed, 2% of daily calcium and 7 grams of protein. And if all that wasn’t enough, it is so easy and fast to make!

Having all that in mind and that farro on my hands, I wanted to used them on a classic recipe that my grandmother used to make: “Zucchini boats”.

Creamy Farro on Zucchini Boats

Ingredients:

1 Cup farro + 2 cups of water

3 medium zucchini

1/2 diced onion

1/2 carrot in small cubes

5 Mushrooms in small cubes

3 cloves of garlic, minced

1 Tbsp olive oil

1 Tbsp nutritional yeast

1 Tsp tahini

1 Tsp black pepper

1 Tsp Salt

Making your “boats”:

  • Rinse your grains in cold water and drain.
  • In a pot at medium heat cook the farro uncovered, in 2 Cups of cold water.
  • The water will start to boiling in less than 5 minutes, and slowly we’ll see how it will thickens.
  • While the farro is cooking, cut your zucchinis along and with the help of a spoon carve the inner part of them, making a sort of “canoe”.
  • Do not discard the zucchini’s flesh, we will use it for the filling. Put it on a blender and process it until smooth. Set that aside along with your “canoes”.
  • After 15 minutes the farro grains will look translucent, bigger than before and at this point they should have absorbed almost all the water. Remove from the stove and reserve.
  • Preheat your oven at 350º F.
  • In a fry pan at medium heat, put the olive oil and stir fry the onions, garlic and carrots for about 2 minutes.
  • Add the mushrooms, stir and let them cook for about one more minute or until they start to release liquids.
  • Add the farro along with the zucchini’s puree. It is important to add them together since the farro grains are very sticky and it will need some liquid to cook it properly. If you notice that the farro is dry add some water. Stir fry for about 5 minutes.
  • Check you grains, they should be soft but still a bit chewy. After they are done, add the Tahini, black pepper and salt. Mix everything well, taste and remove from the heat.
  • Now you can fill your zucchini “boats”, sprinkle some nutritional yeast and top them with some vegan cheese if you have it at hand.
  • Bring them to a preheated oven at 350º F for about 45 minutes. In my oven they came “al dente” after 45 minutes, but have in mind that cooking times varies. If you like your zucchinis softer, let them cook 10 minutes more.

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As you can see, these “boats” are amazing! I added some homemade vegan “cheese” that I had in the fridge, but the secret is in the filling. Because the farro gives a so special texture, resistant to the bite and soft at the same time, besides being a thickener itself, its absorbs the liquids and flavors in the cooking making everything smooth and creamy.

I really hope you will get inspired and put your hand on some farro grains to make this recipe with them, also you can try this “creamy potatoes” one of the most comfy food that I make.

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