One-Pan Farro with Tomatoes
One-Pan Farro with Tomatoes is one of my favorite new dishes. I’ve made it several times already since I first tried it. It involves minimal prep – maybe about 10 minutes while you cut everything up and heat the pot. It’s easy enough to do with a toddler playing at your feet, or sitting on the counter watching you. It’s ready after 30 minutes of hands-off cooking. It smells amazing by the time it’s done, more amazing than you think anything with this few ingredients can be.
This will serve two and a toddler as a vegetarian meal, or more as a side dish.
- 1 cup farro
- 2 cups water
- 1/2 large onion
- 2 cloves garlic
- 9 ounces grape tomatoes (just under 1 pint; don't use larger tomatoes, it won't taste as good)
- 5/8 teaspoon salt
- 1/8 teaspoon red pepper flakes (you can use up to 1/4 teaspoon, 1/8 is spicy enough for us)
- 1 tablespoon olive oil
- Basil leaves (cut into ribbons (optional))
- Grated parmesan (optional)
Place water and farro in a pan to soak while you slice other ingredients. Slice onion into thin slivers. Mince or slice garlic. Cut tomatoes into halves or quarters. Add vegetables, salt, red pepper flakes, and olive oil to pan. Bring pot to a boil, then reduce heat to maintain a simmer.
Cook for about 30 minutes (or however long your package of farro says to cook it). Farro will be tender but a little chewy. If the cooking water isn't completely absorbed, you can cook it another 5-10 minutes without problems. Top with basil and parmesan if desired, but I don't think it's necessary.