Heidi – I made this for dinner – I followed the recipe exactly – even the tomato sauce and it turned out really well. I know I will be making this again – I love Farro and we always have all the ingredients (apart from fresh oregano) in the house – which means it will be a great one to have in the back of my mind when there is “nothing in the fridge”. Thanks for sharing…
Sam

Could you tell me the difference between farro
and wheat berries? Love this receipe thinking
about doing this with french lentils. thanks

That looks relish!
I would love to not turn on heat or ac just to prevent dust, which I loathe!

this was delicious!
i made it for my whole family, one with grains and one with arborio rice. both worked out amazing!

I made this with a combo of fresh mozzarella & parmesan, plus some diced fennel that I sauteed along with the onions. It was a big hit with everyone and I loved the little burst of brightness that the lemon zest added. This will be a weekly regular until it warms up around here!

The perfect rainy day dinner!!

Oh farro is a favourite of mine… this looks so warm + comforting, I’ll add this recipe to my winter list for when the horrendous heat dies away here in Sydney 🙂

Yummy! I made this last night and just finished up the leftovers for lunch today. I added extra red pepper flakes and had some fennel that needed to be eaten up, so I sliced and sauteed that and then threw it on top to caramelize at the end. It added nice texture, but not a lot of flavor. I would think small cubes of butternut squash would be good with this. So much easier than risotto and I love the texture of the farro.

Farro risotto is one of my very favorite things! But I’ve never even considered baking it. This looks absolutely awesome… though I have a feeling I could eat the whole dish 🙂

Hi Heidi,
Thanks so much for your prompt response. I love the freezing idea!
Bobbi
ps. I’ve tried your rosemary olive oil cake and its wonderful!

YUMMYYYYY!
This looks like a SIMPLE way to cook risotto…
I LOVE lemon to brighten it up!!!!!!!!
I’m all about it!
Lisa
xoxoxo

I made it with barley because I didn’t have any farro, used the homemade tomatoe sauce and I accidentally mixed the oregano in the barely before baking – it was fabulous! Thanks!!

I just made this for dinner. I did add fresh mozzarella and I also cut up some eggplant I had laying around and cooked it with the onion and then mixed everything together. So good!

This is amazing timing! I had what they called “farroto” at Mary’s Fish Camp last week, and have been thinking about the chewy texture of this grain ever since. Can’t wait to try it!

This recipe is delicious! The lemon zest is a wonderful surprise. I made it with brown rice and green lentils because that’s what i had on hand… the cooking time was more than doubled but it was well worth it.

this looks and sounds completely delicious. i just LOVE risotto!
great blog – so glad i found you : )
til next time,
cailen
http://www.cailenascher.blogspot.com

Wow! My hubby just made this for dinner – such a delicious dish, but easy to assemble. Served it with a side of baked cauliflower. I love farro, but feel that I just don’t use it often enough. Will definitely be making this again. Thanks for sharing such a great recipe!
Can’t wait for your next book to come out!

Made this last night as a test for dinner, and again this morning to take to a neighbor’s house who had a family member pass away. This was amazing, and everyone loved it. I think this is my new “go to” to take to any kind of function/pot luck. Thank you for the inspiration!

Wow, this looks amazing. Thanks so much for sharing this recipe – I can’t wait to try it.

This looks delicious! Going to try this out for sure. Constantly using and sharing your recipes here in FL, loving you cookbooks!

Made it and loved it!

I tried making this! It is amazingly tasty! Thanks for sharing the recipe mate!
Hope it is ok to mention a new blog on easy vegetarian recipes:
http://easyvegetarianrecipes.topwebreview.com

It looks like a great recipe and very healthy. Super source of Fiber. Keep up the good work. Thank you for sharing with us your recipes and pictures…

Just made this tonight and it was delicious! I prepped it all while my three kids ran around my ankles, so VERY much appreciate the oven method idea! My husband (who isn’t always a big grain fan) loved it, and I ate more than my share. I made the tomato sauce with the crushed, fire roasted tomatoes (easy & perfect!). I also followed the recipe EXCEPT I added about a half+ cup of white wine when I added the farro to the onion…mainly because I was drinking a glass and it was right there…I also stirred the zest and most of the oregano into the pot before baking. I used a Le Cruset, lid on tight, and it turned out perfectly. Have already forwarded the link to several friends! Thanks for the great recipe!
HS: Love the wine idea Diane, glad you liked the recipe!

Can I just say that I love, love love how simple your ingredient lists always are? Just goes to show that much of the time, less is more. Thank goodness for food blogs where real people cook real food 🙂

HI,
Just made this last night and it was very good. I had farro but changed up a bit adding some left-over jarred tomato sauce and vegetable broth with oregano and wine. Did the rest as written. Quite easy to put together..
Thank you again for another great dinner.

This is better and healthier than lasagna. Yum!

This is better and healthier than lasagna. Yum!

This reminds me of your Mushroom Casserole Recipe, which now after I look back on the orginal recipe (and can’t believe it’s been 2 years), I guess I have tranformed into something of my own; I use wheat berries, and start in quasi risotto style then transfer to the casserole dish.

I also have an oven baked risotto on my todo list. Looks fab what you did!

LOVE the new font. Thanks to Wayne. May try this with quinoa.

Hmm…farro? And I thought I was pretty hip to all those grains! This is the 2nd time this week I’ve read about it. Looks like it’s time to make my way to the grocery store and do a bit of sluething…
Thanks for the inspiration!

Never used the heat?? Oh my. I’m jealous of your lack of a heating bill then!
Thanks to you I tried farro awhile back – lovely – but pricey. I have no idea why it would cost 7 times more than regular wheat berries or other grains?

I keep listening to the news broadcast talk about receiving free online grant applications so I have been looking around for the best site to get one

Heidi, just to clear the confusion for me, is Farro the same as Spelt, or is there a difference? I looked it up but still didn’t get the clarity I needed. I love your posts and recipes and am eager for the book to come out.

After just experiencing a couple of the coldest weeks on record, I can’t imagine no heat! We have a roaring fireplace, and I tend to turn on the oven in the morning…and that is with heat :>)
Having said that, my house is a sieve with lots of drafts. What do you do in the bathroom? I’d hate a shower and an ice cold bathroom.
I am going to make this recipe tonight!! Even though it’s like spring outside right now, this still will be a winner. I will have a little baked fish and maybe a salad. YUM!!

I learned to cook because at one point I lived in a drafty old house with a crummy old wood stove. Every morning in the winter I would wake up, start the fire, and start up the oven to heat up the kitchen. It’s amazing how one oven can heat a whole kitchen. Your post sure did bring back some fond memories of cooking in that kitchen.

I love that you included “personal disclosure” about baking when it’s freezing in yr place, rather than turning on the dreaded heating appliance . I do the same constantly for exactly the same reason! — “what casserole or veg can I bake/roast tonight so I can linger around the cozy oven all evening, heat radiating throughout home, even if with garlic scents?” It’s great to read about the real-life, practical events that often inspire good cooking ideas. That’s how it happens. Love those aspects of your blog. More of that please! It’s what makes your blog about so much more than “just recipes.” Go Heidi!

Hello:)
You know I would love to know what you use as your sides when you make these dishes. Don’t really need to know the recipe but maybe as a side note.
Thanks,
Shara

I recently did an informal survey among friends asking what they kept their thermostat at during the winter here in Denver. The winner was 58 degrees. You sound like you might edge her out.

For those of you having a hard time locating farro – try Amazon! I ordered some, and it was delivered very quickly. Of course, now I have quite a lot of it to use since I ordered 3 packages of it, but that’s not a bad problem to have. It seems to be good quality, but I don’t have much to compare it to.

Could I make this with barley? I cooked way too much the other night and now I’m looking for something to do with it.

PS I used my 3-quart round Le Creuset which was perfect, I did put foil on the handle just in case.

Heidi, just made it tonight with arborio rice since I did not have farro (and it’s pouring here in Oregon so I did not want to go out!). It took a little less time to cook. This reminded me a lot of my mom’s risi e bisi so I added some frozen peas toward the end and it turned out wonderfully. I did not add cheese, and it was fine without.

Even though it is 37 degrees C (that’s hot!!) here in Perth, Western Australia, your photo and recipe has my mouth watering! Your recipes always inspire me – http://www.healthybursts.com – thank you Heidi!

I love that you never use your heat or AC. I wish we could do that in NYC.
Such a simple recipe, I have to make this. I bet it would be great served with roasted veggies, beets carrots SWEET POTATO parsnip…yum!

is it just me, or is there a new look, here? it is subtle, and lovely.
as is farro. i’m a longstanding fan.

Just made this. Delicious! Added a 1/2 red pepper, chopped, and 3 plum tomatoes, chopped, as they were begging to be used. I used a marinara sauce (White Linen Collection) for the cup of tomato sauce. We had farro in the house but had never used it before. (We bought it at a reasonable price at Costco here in Canada.) It’s one of those meals that you keep thinking about long after. Simple ingredients but complex taste. The lemon zest sprinkled on the bottom of the dish was a lovely, unexpected touch. You really taste it too. Our risotto was a little liquidy but we enjoyed it that way. We served it with bread for sopping. Also a roquette salad on the side. Thanks!

I too used up my pearl barley as I did not have any farro… but did the stove top version as had a roast in the oven at 250… (one day I will have 2 ovens in my house!) Delicious.

Just made this. I used barley as the grain, and to make it vegan, used nutritional yeast in place of the parmesan….so simple, yet outstanding! Thanks 🙂
HS: Thanks for reporting back Rae! Glad you liked it.

What a great idea, Heidi. I just love anything that is a one-pot meal. And I happen to have some homemade tomato sauce in the freezer which will be just the thing for this dish. I am also liking the idea of cubes of mozarella oozing through the dish – that will entice the picky teens!

I definitely think this is one of those basic recipes that once learned, can be modified and adjusted for all tastes and needs and seasons! Certainly I shall try barley, spelt, farro, aborio rice & quinoa, depending on what’s available. And one could add chilies to the onion, and small veggies to nestle in as well. . . and any combo of cheeses could be experimented with! One could even sprinkle a little panko breadcrumbs on top with the organo & lemon zest & cheese. Creativity is the name of the game with this recipe. And special thanks for the quick-version of a good tomato sauce. . . I definitely will use this in many ways. You and your info are true treasures. . .
HS: Thanks Norma, love your ideas.

I had everything on hand except farro, so I am trying it with millet. I added mushrooms, carrots, spinach, and then threw in some falafels that I had in the freezer. I can’t resist turning everything into a one pot casserole lol.
HS: Let me know how it goes with the millet Susan – I have to admit, that is one of the grains that didn’t occur to me here, but I think it might actually work out better than quinoa in this type of scenario.

Yum! This looks fabulous and so comforting!

This looks lovely. I’m not a huge fan of traditional risotto, I much prefer this type of dish which seems more hearty and full of flavour.

Oh what a great idea for risotto!

This looks amazing, Heidi…nice and simple and perfect to pop into the oven on a chilly night like tnite. Thanks so much!

i’ve been holding out for the perfect farro recipe, and i think this is it! looks delicious.

This recipe looks delicious! I love farro and can’t wait to try it. A quick tip from my own kitchen disasters, avoid broiling if you bake this in a Pyrex baking dish. They are susceptible to shattering under the broiler, a lesson I learned the hard way.

Wow….and thank you Heidi, this is a wonderful recipe. I love it when you can take a few simple ingredients, throw them in the oven and get a dish like this. I made it tonight for dinner, minus the lemon and oregano, and pearl barley instead of farro…(simply because it’s what I had on hand). So delicious and easy!

I love this idea! Can”t wait to try different grains!

I like recipes I can just stick in the oven. Being gluten free I’ll sub rice or maybe kasha would be good with the tomato sauce.
I’m naturally frugal so keep my thermostat low (58 during the day, 55 at night) in the winter. Couldn’t go entirely without heat, as it can get into the 30’s here in the Willamette Valley in Oregon. When I’m chilled I heat up a little flax pack in the microwave (I use it for soothing my sinuses during allergy season). I stick the heated pack inside my clothes against my tummy and it warms me up just fine! Hot tea does the trick too.

This is exactly the kind of simple, natural, full of goodness recipe that keeps readers coming back for more, Heidi. I’m feeling it with some sauteed rapini on the side.
That no-heat thing you have going in SF’s consistently temperate climate is a true luxury. I’m pretty miserly with the heating and cooling here in Toronto, but what I’d save would pad our travel budget nicely!
No regular exposure to artificially heated or cooled air (and your excellent diet, of course) certainly explains why you’re the healthiest blogger out there! And your skin must be incredible!

Would barley work? I thought farro was basically the same as barley

I’ve yet to try farro but you make it look delicious!

Would barley work? I thought farro was basically the same as barley.
HS: Look for pearl barley Jenny, or semi-pearled barley. Different, but similar for use in a recipe like this.

Would love to try The farro recipes, but have no idea what the grain is . Is it another name for another grain. Sofar can’t locate it in Israel by that name and happens to be one food word I don’t know in Hebrew. Please help! Roni

I have a batch of baby brussel sprouts at home… do you think i can throw them in when the onions are cooking and integrate them into the whole dish? or will that make it too chunky?
HS: Hmm. I think I’d try cutting them into little wedges, and then toss them in with the onions – get a little color on them if possible? Let me know how it goes Hannah.

Great recipe! I was looking at the extra pound of farro I got at the Co-Op and wondering what to do with it. Can’t wait to try this!

“Whoa, font change!” was EXACTLY what I thought when I started reading the blog entry. (As commented by Jane.)
Yay, for nerds.
Also, haven’t tried anything with farro yet. Will have to favourite this in my recipes bookmark folder.
HS: Yay for fun fonts. I got Wayne to help me set up Typekit on my site. So now there’s more font control. Happy you guys noticed. But let me know if you see anything weird, or not quite right.

Hi Heidi,
Your site and blog are truly inspiring!
I want to try your farro recipe this week. I was actually just wondering if you might know, what of all the “healthy” grains might be the best for you. Whenever I’m purchasing them, I’m always stumped whether I should buy farro, brown rice, bulgur, wheat berries, pearled barley etc. Any advise would be greatly appreciated.
thanks you, B
HS: Quite honestly B, I like to mess around with a wide range of them – farro is a favorite, but I love the wheat berries too, and quinoa. And millet….They’re all texturally unique, different flavor profiles, different nutritional profiles. A lot of them freeze nicely, so you can cook up a pot or two on the weekends, and freeze off bags for quick use later in the week. Play around a bit, and see which ones you like best.

I haven’t ever worked with farro before but it looks delicious!
P.S. I love that you specify that the broth must be good-tasting 🙂 Adding a bad tasting ingredient while you’re cooking can be a true end all to an otherwise great meal!

Wow this looks so healthy and delicious! Great recipe!!

Where can i find reasonably priced farro? i live in a fairly foodie friendly town–Austin–and have only been able to find it for $12/lb., in bulk section, no less.
HS: Vertie, if farro is too price prohibitive where you live, give this a try with pearl barley. It should make for a fine substitute.

This looks cozy and comforting (especially for the weather we’ve been having in NYC). I’ve always wanted to try farro, but I’m curious about the texture. Is it more firm (like barley or quinoa)? Can’t wait to try this!

Sounds delicious. And so nourishing. Can’t wait to get to the kitchen and try it.

I love the baked part to this dish. I really takes a lot of the hands on time out of a risotto like dish. Sounds absolutely wonderful!

I’m new to your site and I LOVE it! I have a library copy of Super Natural Cooking and I have to thank you for alerting me to Rainbow (though I’d never been there, I knew what your intro was refering to). I immediately got on my bike and pedaled down there where I hoped to find farro to make Smitten Kitchens Mushroom and Farro Soup. Mission accomplished and now I’ve got a whole lot of farro to use. Perfect timing.
I have a day off today to noodle around the kitchen. This is exactly what I need for a cold SF day. I can relate to your heater/ac issues. I think I’ve turned the heat on twice in the nine years I’ve been in my Outer Richmond apartment.
Anyway I just wanted to say Hi and Thanks for your gorgeous inspiration!
HS: Welcome to the site Michele. 🙂

Here in the UK I cannot find farro for love nor money. Would spelt work instead – maybe with a longer cooking time?
HS: Hi Charlie, can you find pearl barley, or anything that looks remotely like the close-up photo up above. That’s where I’d start. Whole spelt might work, but I suspect you might need longer cooking time like you mentioned, and perhaps more liquid. And I think if I went that route I’d def. use a mozzarella – or cheese like that, to help bind the grains together in a way that Parmesan or some of the hard cheeses can’t.

Years ago I stumbled upon your website. I completely enjoy its uniqueness. You’ve opened my eyes to so many new foods. I love the adventure of it … and sharing your travel/stories. So once again, Heidi, I want to say a heart-felt thank you.
HS: Thank you for the nice note Auntie Betty. I’m happy to know you are still enjoying the site.

I’m warmer already! Made your fantastic 5-minute Tomato Sauce last night over our heart-shaped ravioli stuffed with fontina and asparagus… the kids were in heaven! Perfection!

Inspired as always!
I’ve done baked risotto with arborio rice very successfully before; I’m going to try this with some pearled spelt and maybe add some fresh goats cheese just before serving.

Thanks for all the farro recipes and ideas. I have been buying it in bulk at our local co-op (Rainbow) and it has become the go-to grain this winter. Will try this one tonight–it will be a rainy evening. Hadn’t thought of farro until your first post a long time ago. Thanks

This looks good. But Heidi, not for the first time (see also Lively Up Yourself Lentil Soup), the spec for crushed tomatoes seems belied by a photo showing distinct chunks. In my part of the world (Toronto — a different country, but still…) ”crushed“ tomatoes are a homogenized, textureless slurry. What the photos seem to show is sold as ”diced.“ I’m wondering if is a regional (national?) difference in food labellng conventions? It seems unlikely, but I’m stumped for another explanation.

This sounds so lovely.

I can’t believe you’ve never turned on the heat! I would love to go a longer time without turning it on, but always cave. Think of all the money you have saved over the years! That’s awesome!

This looks and sounds spectacular! Must try this very soon. Oh, and to NEVER turn on the heat is an absolute dream to me. Here in Chicago, that’s not exactly an option … or at least not a very good one!

Love this idea. I might try it with barley since I have some in the pantry. It will be perfect for the rainy week ahead.

So excited to try this, especially as the warm February we’ve had in Northern California has turned back to winter again! Also, I make no-knead bread in Le Creuset regularly (at 450 degrees) and have never needed to replace the knobs.

Whoa, font change! Nerd alert!
This looks so good. I have some cotija in the fridge and some leftover chipotles in adobo in the freezer, so I think I’ll give this a try with a Mexican spin.

That sounds fantastic! I’ve tried farro couscouse and really loved it and I usually make “risotto” using pearled barley which gives it a beautiful nutty taste. Must try farro risotto next!

Wonderful dish… I’ve used the Le Creuset pots (both 3.5 quart and 5.5 quart) in the oven at 425-450 plenty of times with no issues. Thank you for sharing this excellent Risotto recipe!!

This looks fantastic! I am always looking for new farro recipes – I love the toothsome quality of it. I don’t like using that word, but that’s exactly what I love about it. So thank you for this!

This looks awesome! Thinking to add a curry sauce instead of the tomato sauce for a bite. And steam some asparagus in the mix. 🙂 And since we aren’t vegetarian, I may add grilled chicken. Awesome recipe! Thanks!

I just looked it up – it’s 55 degrees in SF right now. No wonder you don’t use your heat! It’s about 28 in NJ. I have it set to a comfy 68 full-time. This looks delicious… any suggestions for adding some veg? I’m not the type to have a salad on the side so I try to include vegetables in my meals.

This looks great! I have a bag of farro begging to be cooked, now I know what it is going to become! I am jealous that you never have to use heat or air conditioning. Here in Texas, we only have a handful of days where we can live without one or the other.

Baked risotto, what an excellent concept! I love the idea, will definitely give it a try…
What a wonderful idea for a cold winter night…

I’ve been waiting for another farro recipe so I can ask you a question. I haven’t been able to find farro at my natural foods co-op, but they have spelt grain in the bulk case. I feel like I read somewhere that spelt was the same as farro. Is that right? Or should I buck up and go to Whole Foods and buy something actually labeled farro?

Heidi, I love this idea and I can easily make this gluten-free by substituting another grain. Thanks for the wonderful inspiration. What does it say about me that I have my heat on now, and I live in San Diego? 🙂

Thanks for the inspiration Heidi! I am a bit obsessed with Farro right now, so I will definitely be giving this a try.
Brandon

Why crank on the heat, when you can simply turn on the oven and bake away the cold? Of course, I’ll take any excuse to bake that I can get!
This dish looks lovely.

Farro is such a fantastic grain! I had no idea that you could bake it though. I’ll have to give this recipe a try.

yum! I’m going to try this out this week with the barley & 2/3 a can of tomatoes I have sitting around. Does anyone know if i should use the same ratio of liquid for (pearled) barley?

Heidi, I really love the idea of this recipe! I told a girlfriend I’d like to have her over for dinner tonight, but wanted something simple that will warm us up. Would love to make this, but don’t have farro. Would this work with quinoa ?? …or perhaps I should just stop for some farro on my way home.
Really inspired to try my hand at a baked quinoa dish. Going to put my thinking cap on. 🙂 -Mary

Love this idea! I regularly serve rice, pasta etc with yummy tomato sauce. I make farro salads and this just makes sense! Cant wait to try it 🙂

Ooh, this sounds so good and I even have all the ingredients in-house. I have some farro in the pantry but never seem to get around to using it, I don’t know why, but I think this will be dinner tonight. 🙂

Oh this looks exactly like what I wish would appear for dinner tonight. I have a bath of left over sauce in the fridge, but of course, I don’t have any farro in the house. I’m wondering how it would turn out if I used a pearled barley instead. I might try it and I’ll let you know how it turns out. Thanks for the inspiration.

GREAT looking risotto. I can’t wait to try this!

I don’t think I’ve ever added a lemon-y flavor to a tomato-based dish. Will have to try it, seems like a delicious recipe.

This looks scrumptious, Heidi! And it’s also quite timely: now that the fog and rain have returned to the Bay, hearty food and heat from the oven are key!

I replaced the knob on my Le Creuset with a metal one after my first use- there was a loud ‘pop’ and although nothing was broken, the plastic knob had come loose. They’re beautiful pots, but the phenolic knob is stupid– the pots should all come with a metal knob, then we wouldn’t have to think twice about making this lovely dish:) Might try it with short grain brown rice. I can’t believe you’ve never used your heating! I wish I could do that, but not really possible in Ireland.

Fabulous solution! I don’t like being cold in my house, baking always warms me up too :). Happy Valentine’s day! Miriam@Meatless Meals For Meat Eaters

Never made baked risotto so far. Sounds very interesting and I would like to try it. A very nice and hearty dish in winter season when all the vegetables and the fruit is missing.

Haha, I also tend to cook things over the stove or bake in the oven when it is cold. The best is making a warm soup and huddling over the stove. This dish looks great, whether baked or not… or anything with tomato sauce really!

Love the risotto twist, with farro and baking… always looking for new risotto-esque recipes. Mmm, maybe that can of san marzano’s in the pantry has this name on them.

Sounds warming and absolutely delicious. Perfect for this stretch of yucky weather we’re having in the SF Bay Area this week!

I thought this post was funny because though we have heat, my husband keeps it very moderate (i.e. our apt. is freezing). So I’ve been known to stop by the bathroom and blast myself with the blow dryer for a few minutes here and there. Whatever works, right?
Also, the Le Creuset knobs are technically not supposed to go any higher than 375 in the oven, but I’ve heard of people using the pots for the no-knead bread (which uses 450 heat) to no ill effect.

This looks INcredible. Farro is my absolute favorite…and to make it risotto style and then bake it so there is an amazing crust???
Absolutely genius! Just made 2 recipes [with my husband tonight] out of your Super Natural Cooking book. The noodle curry bowl and slaw salad. Delicious! Thanks for all of your kitchen inspiration. 🙂

I’m loving all your farro recipes! I’ve become quite the addict lately! And I have some home canned tomatoes that I need to finish up, because before I know it, I will be planting seeds for this summer’s tomatoes while I still have last summer’s in the cupboard.
Thanks for a great dinner that warms up the house 🙂

LOVE this recipe, I’ve had farro in my cupboard for weeks and wasn’t quite sure what to do with it. This is a great recipe. Thank you!

Oh! I just remembered–I also have some quinoa in the cupboard, does anyone have thoughts on how that might work as a substitution?

I second Kasha’s suggestion! I have pearl barley in the cupboard, I think I’ll try to substitute that for the farro. Fingers crossed!

Baked risotto! I love it. Although I started getting cold just reading your post about not turning on the heat. Brrr.

Never tried a baked version of risotto but we love it so much that I must!

I’m sitting here FREEZING right now and this looks and sounds AMAZING. I have everything but the farro, so barley it shall be tomorrow.
Thanks, Heidi! Always love reading your posts.

You’ve got me cravin’ some tomato-y, cheese goodness now.

I’m making this as soon as I procure some farro! (The phenolic knob on the Le Creuset pots is supposed to be oven-safe to 375, but many of us who make no-knead bread have replaced those with metal knobs.)