Farro with tomato, olives and basil

Thanks to Nathan from Il Solito Posto


200g Mount Zero Biodynamic Pearled Farro
Mount Zero Frantoio Extra Virgin Olive Oil                                                        2 onions, diced
1 tbsp finely chopped garlic
2 red chillies, finely chopped
3 tbsp tomato paste
1 tin diced tomato
Handful of Mount Zero Organic Kalamata Olives, pitted and roughly chopped
Handful of basil leaves, roughly torn, for garnish


Make the sauce first by slowly caramelising the onions, garlic and chilli in extra virgin olive oil. Add the tomato paste and cook out, add the diced tomatoes and reduce. Season to taste. Bring 1L of water to the boil. Wash the farro under cold running water, place in the boiling water and cook for approximately 18 minutes. The grains should be cooked but still slightly al dente. Strain the farro and add to the tomato sugo. Stir in the olives and fresh basil. If desired, stir in extra olive oil for flavour and richness. The grains are ready to be used as an accompaniment for almost any dish.

This is one of the ways we use farro. It is simple, healthy and tasty. Although we use this as an Italian preparation, it is also found in other cultures such as Lebanese cookery. It makes an excellent accompaniment to fish, especially grilled Spanish mackerel which is a good sustainable option. Chicken or pork would also compliment this nicely.

Recipe Ingredients from the Mount Zero Range