Ingredients

1/2 red bell pepper

　　1 large portobello mushroom, or 2 or 3 shiitake mushrooms

　　1 1/2 tablespoons olive oil

　　Salt

　　1/2 cup farro

　　1/2 bay leaf

　　

Step 1

Slice the red pepper in half lengthwise, and remove the stem and seeds. Cut off the mushroom stems (save for soup), and rub the pepper and mushrooms in a little of the olive oil and salt. Put the peppers on Silpat or parchment on a baking sheet, and roast in a preheated 425° oven. After 15 minutes, turn them, and place the mushrooms alongside, cap side up.

　　

Step 2

Meanwhile, rinse the farro, rubbing it through your fingers, and drain. Put it in a small pot with 1 1/2 cups water, a good pinch of salt, the half–bay leaf, and the remaining olive oil, and bring to a boil. Lower the heat, and let simmer, covered, for 30 minutes, at which point the water should have boiled off (if not, pour it off) and the pepper and mushrooms should be roasted tender. Pull off the charred skin of the pepper slices. Spoon about half the farro into a soup bowl; arrange the mushrooms on top, along with the pepper pieces.

　　

Variations

Step 3

You can use other roasted vegetables to garnish the farro, or serve it plain as an accompaniment to meat.

　　

Second Round

Step 4

The portion of farro set aside makes a good salad with a small can of tuna fish scattered through it, along with a chopped ripe tomato, a scallion or two, and parsley. Toss gently with some vinaigrette dressing (page 149).

　　The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.