Farro cakes on a bed of kale
Makes about 10 cakes. I had 2 at dinner, and Jon had 5. So it serves 2-5 people, I guess.
2 cups vegetable stock
1 tbsp vegetable oil
1/2 cup onion, diced
1 garlic clove, minced
8 grape tomatoes, quartered
1/2 tsp ground marjoram
1/2 tsp dried thyme
.65 oz grated parmesan or asiago cheese (I just got an electronic kitchen scale! If you don't have one, it's probably 1/3 cup grated by a microplane.)
2 eggs, well beaten
1/4 cup Panko or bread crumbs
4 kale leaves
Cook farro by combining farro with broth in a small saucepan. Bring to a boil, lower heat to a simmer, and cook for about 25 minutes, or until water is absorbed and farro is tender. Set aside.
Heat oil in a medium frying pan. Add onion, then a few minutes later, garlic, tomatoes, marjoram, and thyme. Saute until everything is soft. Set aside.
Place 2 cups farro in a medium mixing bowl. Add vegetable mixture and cheese. Stir in eggs and Panko or bread crumbs.
To cook the cakes, heat a crepe or nonstick pan over medium heat until it is very hot. (Add a little oil if your pan needs it; ours doesn't.) Take a big spoonful of farro mixture, plop it on the pan, and mash it down with the back of the spoon so it's even and fairly flat. Cook for 3-5 minutes, or until the bottom is golden brown. Carefully flip it and cook on the other side until that side is done as well. The cakes didn't seem very liable to burn, so you don't need to be too worried about them getting overcooked.