One Pan Farro with Tomatoes

by Hilary Gauntt on August 30, 2013

We’re all trying to work more whole grains into our diets, and I feel we really hit the jackpot with this recipe! It is incredibly easy to make, cooks in one pot and tastes like you slaved over it.  The recipe came from one of my favorite food blogs called The Smitten Kitchen and would make a great vegetarian entrée (although in this house it was served with a side of pork chops. Maybe in my next life…) Finished with a drizzle of olive oil and a scattering of basil and Parmesan ; it’s a keeper.

2 cups water

1 cup semi-pearled faro (sometimes called whole farro)

1/2 large onion

2 cloves garlic

9 ounces grape or cherry tomatoes

1 1/4 tsp. kosher or coarse sea salt

Up to 1/4 tsp. red pepper flakes (to taste)

1 Tbs. olive oil, plus extra for drizzling

Few basil leaves, cut into thin ribbons

Grated Parmesan cheese, for serving

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients.  Adding each ingredient to the pot as you finish preparing it, cut the onion in half again and very thinly slice it into quarter-moons. Thinly slice the garlic cloves as well.  Halve or quarter the tomatoes.  Add the salt, pepper flakes to taste and 1 Tbs. olive oil to the pan, and set a timer for 30 minutes.  Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.  When the timer rings the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed.  If needed, though I’ve never found it necessary, cook it for 5 additional minutes until the farro is more tender.

Transfer to a wide serving bowl.  If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to leave behind.  Drizzle farro lightly with additional olive oil, scatter with basil and Parmesan.  Eat immediately. Repeat tomorrow.

Note: There are different types of farro out there; you are looking for ones that don’t require a lot of pre-soaking and cook in about 25 minutes. I got mine out of the big bin at Whole Foods. You can get everything in the pot ahead of time and then turn on the heat a half hour before dinner.  Farro is hearty and similar to barley in taste and texture. Leftovers microwave beautifully.

 

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{ 1 comment… read it below or add one }

Hilary Gauntt January 8, 2014 at 5:08 pm

I have been making this lately with chicken broth instead of water, and thinks it adds a nice richness. Totally optional.

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