Recipe of the Week: One Pan Farro With Tomatoes

Makes 6 servings (½ cup per serving)

Summer is here and tomatoes are in season at last! This weeks recipe challenge features this delicious summer fruit (yup! Technically it’s a fruit) in an Italian inspired dish that makes an easy and hardy grain-based side. Try with 2 eggs poached on top or as an accompiant to grilled chicken or fish. We hope you enjoy this simple way to incorporate more ancient grains into your diet!

Ingredients:

2 cups water

1 cup semi-pearled farro

½ large onion

2 cloves garlic

9 ounces grape or cherry tomatoes

1 ¼ tsp. Salt

¼ tsp. Red pepper flakes

1 tablespoon olive oil

Few basil leaves, cut into thin ribbons

Grated parmesan cheese, for serving

Directions:

Place water and farro in a medium saucepan to presoak (about 5 to 10 minutes) while you prepare the other ingredients.
Cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add to pan with farro along with salt, pepper flakes, and 1 tablespoon olive oil.
Set 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 an additional 5 minutes to get farro to right texture.
Transfer to a wide serving bowl. If need, use a slotted spoon to transfer farro to remove any excess cooking liquid. Scatter with basil and parmesan. Enjoy!