Last night we were at a gastropub and ordered a delicious farro dish with mushrooms and a poached egg that was delicious! I didn’t know a grain could taste that good! And of course what did I do when I woke up this morning? I googled farro recipes and found this amazing one-pan farro with tomatoes from Smitten Kitchen. One pot filled with all the ingredients and cooked until rich and saucy. This recipe for farro with tomatoes is my new favorite recipe!
I am usually a huge fan of sauteing of onions. I always feel like you get the most out of an onion when it has been cooked with butter or oil so that it is nice and brown or even better, caramelized. But in the dish, the onions are just thrown in and it works perfectly! I wouldn’t think of sauteing the onions for this. I also used a whole onion because we love onions! This dish of farro with tomatoes is light, yet rich, warm, yet bright, and both healthy and satisfying.
I used pearled farro that said to cook for 20 minutes, but 30-35 minutes worked perfectly. Different farro may cook differently so I would check for done-ness at the time indicated on the box adding cooking time and more water if necessary. Since we don’t usually have parmesan around, I used dubliner cheese instead. We had the tomato farro with my favorite Field Roast Italian sausages sauteed in a little olive oil.
1 cup pearled farro
2 cups water
1 onion
2-3 garlic cloves
9 ounces grape or other small tomatoes
1 tablespoon olive oil
2 teaspoons salt
1/4 teaspoon chili flakes
Basil
Parmesan or other hard cheese
- Add farro to a medium sauce pan with the water and let soak while you prep the other ingredients.
- Slice the onion very thinly. Slice the garlic very thinly. Cut the tomatoes in half.
- Add everything to the farro pan and bring to a boil. Do not cover. Simmer for about 30-35 minutes stirring occasional.
- Serve topped with basil and parmesan cheese.