Creamy Farro with Roasted Vegetables and Tilapia

Farro is one of the oldest cultivated grains, a wheat relative that has been eaten around the Mediterranean and in parts of Italy for a very long time. It has a nutty chew that holds up well when it is stirred, which is why it works so nicely in this style of cooking. The quick cooking kind here goes through the same slow ladle-and-stir routine you would use for risotto, so the grains release a little starch and the whole pot turns creamy without any cream.

A food fact worth knowing: whole grains like farro are often sold as either pearled or semi-pearled, and the quick cooking version has been partly processed so it cooks in a fraction of the usual time. That is why the broth goes in gradually. You want to watch the pot, not the clock, and stop adding liquid once the grains are tender with a bit of bite left.

Roasting the vegetables a long time, with a stir now and then, is the secret to their flavor. The eggplant and mushrooms give up their water and then brown at the edges, and the asparagus turns sweet. Keep the thyme leaves on the pan with the garlic so they perfume the oil instead of burning. When the pan comes out, fold everything into the farro while it is still warm so the vegetable juices soak in.

Leftovers keep well. Store the farro and vegetables in a covered container in the fridge for up to three or four days. It will thicken as it sits, so loosen it with a splash of warm broth or water when you reheat it. The fish is best eaten the same day, but leftover farro with a fried egg on top makes a lovely lunch.

For a simple side, a crisp green salad with lemon juice and olive oil cuts through the richness of the Parmesan. If you want something green and bright alongside, Crispy Baked Green Beans with Parmesan Crumbs fits the same easy weeknight mood. And if you are cooking eggplant again soon, Tender Roasted Eggplant with Italian Herbs is a good companion for the same flavors.