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One Pan Farro and Tomatoes
Ingredients
- 2 cups water
- 1 cup farro
- ½ large onion (use white for mildness)
- 2 cloves garlic
- 9 oz. grape or cherry tomatoes
- 1 ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (or less to taste)
- 1 tablespoon olive oil
- Few basil leaves, cut into ribbons
- Grated parmesan, for serving (optional)
Instructions
- Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) 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 and pepper and set a timer for 30 min.
- Bring uncovered pan 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, cook for additional 5 minutes.
- Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil.
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