Smitten Kitchen's One-Pan Farro with Tomatoes
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups water
  • 1 cup semi-pearled farro
  • 1 medium onion (white or yellow)
  • 2-3 cloves garlic
  • 1 pint grape or cherry tomatoes
  • 1¼ teaspoons kosher or coarse sea salt
  • Up to ¼ teaspoon red pepper flakes (to taste)
  • 1 tablespoon olive oil, plus extra for drizzling
  • Few basil leaves, cut into thin ribbons (optional)
  • Grated parmesan cheese, for serving (optional)
Instructions
  1. Place water and farro in a medium saucepan to presoak (5-10 minutes) while you prepare the other ingredients.
  2. 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.
  3. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes.
  4. 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 it for 5 additional minutes, until farro is more tender.
  5. To Serve: 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. Finish with a sprinkle of flaky sea salt, like Maldon.
Recipe by LEOPARD is a NEUTRAL at http://stephaniefusco.com/one-pan-weeknight-farro/