I’m back again with the farro, which is my go-to comfort food, this time in the form of a farro bowl with brie and shallots. Warm, chewy farro, creamy brie, sweet shallots – I mean, who would not feel totally comforted with a bowlful of this deliciousness? It’s also the perfect was to use up that last slice or two of cheese, that one lone shallot…whatever excuse you need to whip up a bowl of this, DO IT. Because I’m telling you, once you go farro, you won’t go back…let’s make it!This recipe for a farro bowl with brie and shallots is an easy and elegant comfort food!Click To TweetHere’s one of my favorite excuses for making this: I GET UP RIDICULOUSLY EARLY. This is my own fault, and I’m not at all sad about it because I am a morning person. But I’m usually rolling out of my warm bed at 5am, and by the time I arrive at my NYC office a little before 7am, this is the view out my window.
Hello Brooklyn, you beautiful thing, you.
By the time I’ve worked my way through two cups of tea and the million emails that have sprouted up during the night, things are just starting to get seriously sunny, and I am already an hour or two into my cheerfully hectic day.
Treat Your Shelf. Get it?? Ha. I highly recommended going here and making that happen.
Anyway, by the time I get home at night, morning is definitely way in the rear view mirror, and as much as I love puttering around in the kitchen, sometimes I am just plain out of gas. Sometimes the Southern husband will scoop me up and take me down to the pub for supper…and sometimes I will make us two farro bowls with brie and shallots. Both options are easy and delicious and warm and comforting and highly satisfying.
There’s only one option that you can reasonably do in your pajamas though. So if you have had a long day, or you have a hunk of brie that needs a home, or if you just want to have a bowl of my favorite comfort food…farro bowls. YUM.
- 4 shallots, peeled and quartered
- Olive oil
- 1½ cups farro
- 4 cups chicken broth
- 4 slices Brie cheese (or any soft cheese)
- Salt and pepper
- Fresh chopped parsley
- Preheat oven to 450 and line a baking sheet with foil. Toss shallots with a little olive oil, sprinkle with salt and pepper and bake until tender, about 20 minutes.
- While shallots are baking, bring broth to a simmer in a medium saucepan. Add farro and simmer until broth is absorbed and farro is tender, about 25 minutes.
- Season farro with salt and pepper. Scoop into bowls and top with shallots and a slice of cheese. Scatter parsley on top, pass out the spoons and serve.