one-pan farro with tomatoes

Updated at: Thu, 17 Aug 2023 13:50:29 GMT

Step 1

and very thinly slice it into quarter-moons.

Step 2

Thinly slice the garlic cloves as well.

Step 3

Halve or quarter the tomatoes.

Step 4

Add the salt, red pepper flakes to taste, and 1 tablespoon olive oil to the pan, and set a timer for 30 minutes.

Step 5

Bring the uncovered pan to a boil, then reduce to a gentle sim- mer and continue to cook, stirring occasionally.

Step 6

When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew) and seasoned, and the cooking water should be almost completely absorbed.

Step 7

If needed, though I've never found it necessary, cook it for 5 addi- tional minutes, until the farro is more tender.

Step 8

Transfer it to a wide serving bowl.

Step 9

If there's enough left- over cooking liquid to be bothersome, simply use a slot- ted spoon to leave behind whatever liquid you don't want.

Step 10

Drizzle the farro lightly with additional olive oil, and scat- ter with basil and Parmesan (if desired).

Step 11

Eat immediately

Step 12

Repeat tomorrow

Step 13

Place the water and farro in a medium saucepan to pre- soak (I find just 5 to 10 minutes sufficient) while you pre- pare the other ingredients.

Step 14

Adding each ingredient to the pot as you finish preparing it, cut the onion in half again,

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