Wednesday, June 30, 2021

One Pan Farro With Tomatoes

What No Meat!

Tonight's recipe is from Smitten Kitchen. 


 And I have leftovers for 2 lunches. 


Smitten Kitchen was one of the first food blogs that I started to follow all those years ago.

Here is the link to the original post. 

Spend some time on the blog. 

There are many, many amazing recipes.


2 cups water

1 cup  semi-pearled farro 

1/2 large onion 

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

Feta Cheese


Place water and farro in a medium saucepan to presoak (I soaked for  5 before starting the recipe) 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. 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 the fare 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.

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