Smitten Kitchen One Pot Farro + Tomatoes
By
Shira McDermott
(Published: )
https://www.eatgrain.ca/blogs/journal/smitten-kitchen-one-pot-farro-tomatoes
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!
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Cooking Time |
Servings |
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4 people |
Ingredients:
- 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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Directions:
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).
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