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Smitten Kitchen One Pot Farro + Tomatoes
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Make this one-pot meal when tomato season is in full swing! It’s ready quick with no preparation required. Serve it with a side salad and grated fresh parmesan if desired. Feel free to increase the protein with added GRAIN Kabuli chickpeas too!
Prep Time Cooking Time Servings
4 people
  • 4 cups water
  • 1 cup farro
  • 1/2 large onion, sliced thinly
  • 2 cloves garlic, minced
  • 9 ounces cherry tomatoes, halved or quartered
  • 1 1/4 teaspoons kosher or coarse sea salt
  • Up to 1/4 teaspoon red pepper flakes (to taste)
  • 1 tablespoon olive oil, plus extra for drizzling
  • Fresh basil leaves, cut into thin ribbons
  • Grated parmesan cheese, for serving (optional)

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Place water and farro in a medium saucepan and bring to a boil. Once boiling, bring to a simmer and cook, covered, until beginning to get tender, about 25 minutes.

While the farro pre-cooks, prepare the other ingredients and set aside. At the 25 minute mark, remove the lid and add the onion, garlic, tomatoes, olive oil, salt, and chile flakes. Set a timer for 30 minutes and bring the 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 or so additional minutes, until the Farro is more tender and all of the water is absorbed.

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. Eat immediately. (Repeat tomorrow).

Suitable for these diets:


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