One-Pan Farro with Tomatoes
Turns out that I’m way behind the times. I recently discovered this recipe for One-Pan Farro with Tomatoes on the Smitten Kitchen Instagram feed (is anyone else’s Insta-feed mostly populated by mouth-watering images of food?). Turns out that it was originally published on the Smitten Kitchen blog in July 2013 and just might be hidden in the pages of the Everyday Recipes cookbook sitting on my shelf.
This dish exceeds expectations or more accurately, knocks expectations out of the park. A few simple ingredients, thrown into one pot with no saute, seasoning or special treatment and voila! perfection! Typically, I’d put farro in the winter recipes category but the ease of preparation and the fact that it sits on the stove without any attention makes it a perfect summer meal.
Deb Perlman of Smitten Kitchen explains the different types of farro in her recipe intro (if you’re curious, follow the link above to read all about farro) but I’ll cut to the chase and say that the recipe instructions are for semi-pearled farro. If your farro is different, adjust the cooking time based on package directions. And that’s really all you need aside from encouragement that farro is good for you, simple to make and tastes like a delicious risotto. Enjoy!
One-Pan Farro with Tomatoes
- 2 c water
- 1 c semi-pearled farro
- 1/2 large onion
- 2 cloves garlic
- 9 oz grape or cherry tomatoes
- 1 1/4 tsp kosher salt
- Up to 1/4 tsp red pepper flakes (to taste)
- 1 Tbls olive oil, plus extra for drizzling
- Few basil leaves, cut into thin ribbons
- Grated parmesan cheese, for serving (optional)
- Place water and farro in a medium saucepan to presoak (just 5 to 10 minutes is sufficient) while you prepare the other ingredients. Add each ingredient to the pot as you finish preparing them.
- 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, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 25 minutes. 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, cook it for 5 additional minutes, until farro is more tender and all of the liquid is absorbed.
- Transfer to a wide serving bowl.
- Drizzle farro lightly with additional olive oil, scatter with basil and parmesan (if using).
- Serve.
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June 18, 2018 @ 5:12 pm
Is Farro gluten free?
June 18, 2018 @ 5:53 pm
No, farro is wheat.
June 18, 2018 @ 10:44 am
I think I would add some spinach at the end! Yum