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:

1. 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.
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. Add to pot.
3. Thinly slice garlic cloves as well. Add to pot
4. Halve tomatoes. Add to pot.
5. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes.
6. 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.
7. 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.