one-pan farro with tomatoes

Name: one-pan farro with tomatoes
Cuisine: Italian, Mediterranean
Ingredients: 2 cups water; 1 cup farro, semi-pearled (see Note above for farro types); 1/2 large onion (I usually use a white one, for mildness); 2 cloves garlic; 9 ounces grape or cherry tomatoes; 1 1/4 teaspoons kosher or coarse sea salt; Up to 1/4 teaspoon red pepper flakes (to taste); 1 tablespoon olive oil, plus extra for drizzling; Few basil leaves, cut into thin ribbons; Grated parmesan cheese, for serving (optional)

2 steps

In case I have not gasped about my new favorite dish enough, here, let me continue: It cooks in one pot and tastes like you worked all day on it. When you put the ingredients in, you will surely think, “This is too much onion!” because it looks that way. Trust me that in 30 minutes simmering time, that onion becomes the foundation of a dreamy loose tomato sauce whose flavors root deeply into each farro bite. Finished with a swirl of olive oil, scattering of basil and sprinkling of parmesan, if you’re like us, you’ll barely be into your second bite before plotting to make it again tomorrow. Farro comes whole/unpearled, semi-pearled (semi-perlato) and pearled (perlato); pearling describes how much of the exterior bran is removed, but packages are not always labeled. If your package says it will cook in less than 15 minutes, it’s probably pearled; if it takes around 30 minutes, it’s probably semi-pearled. And if it takes 60 to 80 minutes, it is whole or unpearled.

Updated at: Thu, 17 Aug 2023 12:08:27 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories397.8 kcal (20%)

Total Fat10 g (14%)

Carbs71.3 g (27%)

Sugars8.3 g (9%)

Protein12.1 g (24%)

Sodium1440.3 mg (72%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cupswater

1 cupfarro

semi-pearled, see note above for farro types

0.5onion

large, i usually use a white one, for mildness

2cloves garlic

9 ouncesgrape tomatoes

or cherry

1 ¼ teaspoonskosher sea salt

or coarse

¼ teaspoonred pepper flakes

to taste

1 tablespoonolive oil

plus extra for drizzling

3basil leaves

cut into thin ribbons

grated parmesan cheese

for serving, optional

Instructions

Step 1

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 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, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Step 2

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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