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.