Few basil leaves, cut into thin ribbons (optional)
Grated parmesan cheese, for serving (optional)
Instructions
Place water and farro in a medium saucepan to presoak (5-10 minutes) 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, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a 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 it for 5 additional minutes, until farro is more tender.
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 the well-collected at http://stephaniefusco.com/one-pan-weeknight-farro/