One-Pan Farro with Tomatoes
Makes 4 servings as a side, 2 as a hearty main
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- 2 cups water
- 1 cup (updated) semi-pearled farro
- 1/2 large onion (Use a white one, for mildness)
- 2 cloves garlic
- 9 ounces grape or cherry tomatoes
- 1-1/4 teaspoons kosher or coarse sea salt
- 1/4 teaspoon red pepper flakes (to taste)
- 1 tablespoon olive oil, plus extra for drizzling
- Few basil leaves, cut into thin ribbons
- Grated parmesan cheese, for serving (optional)
Place water and farro in a medium saucepan to presoak (about 5 to 10 minutes) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to 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, cook it for 5 additional minutes, until 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 behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan.
Nutrition Facts per Serving: