Recipe: Farro with Shrimp and Veggies

I love cooking with farro because it acts as a great base to which you can add all your favorite ingredients. It's also a whole grain and really good for you - it is after all bathing suit season. I came up with this recipe the other night in an attempt to use things we already had in our kitchen (farro, frozen shrimp, arugula, corn, garlic), thus doing as little grocery shopping as possible (red onion, leeks, fennel, cherry tomatoes, red pepper). The key is really the vinaigrette, since the hot farro just soaks up all the flavor of the balsamic vinegar and lemon, so feel free to add or omit any of the veggies and make it your own. I'm all about cooking in large quantities these days (hello leftovers!), and this makes 6-8 servings, perfect for a summer picnic with friends.

Farro with Shrimp and Veggies

2 cups farro

1/4 cup olive oil

2 leeks, white and light green parts only, rinsed and sliced

1 fennel bulb, cored and diced

6 garlic cloves, minced

1/4 tsp dried basil

1/4 tsp dried thyme

1/4 tsp dried red chili flakes

1 red pepper, sliced into thin strips

2 cups cherry tomatoes, halved

1 can of whole kernel corn, drained

1 red onion, sliced into thin half rounds

1 lb. peeled, deveined, uncooked frozen shrimp

1/2 cup dry white wine

5 oz. baby arugula, washed 

1 tbsp lemon juice, about 1/2 a lemon

salt and pepper

vinaigrette:

1 tbsp sherry vinegar

1 tbsp balsamic vinegar

1 tbsp freshly squeezed lemon juice

1/2 tbsp dijon mustard

1/3 cup olive oil

salt and pepper to taste

In a large pot with lid, heat the 1/4 cup olive oil and add the leeks and fennel. Sauté until soft, about 10 minutes. Add the garlic, sliced red pepper, dried basil, dried thyme, red chili flakes, and a pinch of salt and pepper. Stir together and cook for about 3 minutes. Add cherry tomatoes and corn and cook for another 4-5 minutes until tomatoes just start to burst. Stir in the frozen shrimp, 1/2 cup white wine, and another pinch of salt and pepper, and put the lid on. Crank the heat to high for a minute or two since the frozen shrimp will bring down the temperature of the mixture significantly. Turn the heat back down to medium and cook with the lid on for about 5 minutes, or until the shrimp turn pink. Take the lid off and add the onion, lemon juice, and one last pinch of salt and pepper to taste. If the farro isn't done cooking at this point, turn the heat off and put the lid back on the pot. 

Cook the farro in a large pot of boiling, salted water until tender, about 25 minutes. While the farro is cooking, make the vinaigrette and set aside. Place the washed arugula in a large bowl and when the farro is done, drain it well and pour the hot farro and vinaigrette  over the arugula. Toss to combine. Add the farro and arugula mixture to the pot containing the shrimp and veggies and stir it all together. Serve immediately.