One-Pan Farro with Tomatoes
Total Time
30 minutes
Prep Time
5-10 minutes (for soaking the farro)
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
2-4 servings
- 2 cups water
- 1 cup semi-pearled farro
- 1/2 large onion (white, for mildness)
- 2 cloves garlic
- 9 ounces grape or cherry tomatoes
- 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
- Few basil leaves, cut into thin ribbons
- Grated parmesan cheese, for serving (optional)
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Preparation
Step 1
Place water and farro in a medium saucepan to presoak for 5 to 10 minutes while preparing the other ingredients.
Step 2
Cut onion in half again and very thinly slice it into quarter-moons.
Step 3
Thinly slice garlic cloves.
Step 4
Halve or quarter tomatoes.
Step 5
Add salt, pepper flakes, and 1 tablespoon olive oil to the pan.
Step 6
Bring the uncovered pan to a boil, then reduce to a gentle simmer, stirring occasionally, for 30 minutes.
Step 7
Check if the farro is perfectly cooked and the cooking water is almost absorbed.
Step 8
If necessary, cook for an additional 5 minutes until farro is tender.
Step 9
Transfer to a wide serving bowl; if there is excess cooking liquid, use a slotted spoon to remove it.
Step 10
Drizzle farro lightly with additional olive oil, scatter with basil and parmesan.
Step 11
Eat immediately and enjoy.
Step 12
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Chef's notes
The dish is versatile and can be served with roasted sausages or a poached egg on top.
Farro types vary:
pearled, semi-pearled, and whole/unpearled, affecting cooking times. Adjust cooking time based on the type used.
This recipe defaults to semi-pearled farro, commonly found in stores.
