This recipe cooks in one pot in 30 minutes. You won’t believe how such a simple recipe can taste so good. It is my 12-year old daughter’s new favorite meal. When you start adding the ingredients, you may think there’s too much onion. But don’t fret – the onion adds to the rich creaminess of this dish. It has a risotto-like consistency. While the farro cooks, throw together a leafy green salad to complete the meal (I like a simple arugula salad with a lemon vinaigrette.) This dish can be served as a side or as a main.
You can find farro in the grain section of grocery stores. It is a staple in Italian cooking. It comes semi-pearled and pearled – which describes how much of the exterior bran is removed. This recipe calls for semi-pearled farro, also labeled as “whole farro” sometimes. I soak my farro in warm water ahead of time for a few hours (1 cup warm water for every 1 cup farro). But if you don’t have the time, soaking it for 5 or 10 minutes before cooking is fine.
Serves: 4 as a side, 2 as a hearty main (this dish is easy to double if you are feeding more people)
Ingredients:
- 2 cups water
- 1 cup semi-pearled farro (sometimes labeled “whole farro”)
- 1/2 large white onion
- 2 cloves garlic
- 9 ounces grape or cherry tomatoes
- 1 1/4 teaspoons coarse sea salt
- Up to 1/4 teaspoon red pepper flakes (to taste)
- 1 tablespoon olive oil, plus extra for drizzling
- A few basil leaves, cut into thin ribbons
- Grated parmesan cheese, for serving
Directions:
- Place water and farro in a medium saucepan to presoak (if you haven’t soaked it earlier. Five to 10 minutes is sufficient) 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. Add to pot.
- Thinly slice garlic cloves as well. Add to pot
- Halve tomatoes. Add to pot.
- 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.
- Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Serve immediately.
Note: If you are avoiding dairy, just omit the parmesan cheese. The farro will still have a creamy consistency.