This one-pan farro with tomatoes recipe is SO easy and SO delicious, and makes a perfect healthy weeknight dinner. It is easily adaptable, too, so feel free to add whatever veggies or proteins you like. You might want to double the recipe-- the leftovers are just as good for lunch the next day. Grab a pint or two of colorful hydroponically-grown tomatoes from Tomotts or Cajun Growers or high tunnel grown tomatoes from Poche Family Farm and give it a try.
Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut the 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 the 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, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.
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. Eat immediately. Repeat tomorrow.
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