I read a lot of food blogs. Because of various commitments and lack of time, I’ve gotten insanely behind on them (like at least 500 unread posts). While browsing all of those posts, this recipe immediately caught my eye. After trying it, I’m regretting getting so far behind and not seeing this recipe until last week. I’ve never even had farro and know next to nothing about it, but I could not stop thinking about this dish. When I made it, it was love at first bite. I’m not even kidding.
The genius of this recipe is that it requires nothing more than one saucepan for cooking. It is, hands down, one of the easiest dinners I’ve ever made. Now I know some people will have a hard time believing that something so easy could taste as good as this does, so let me convince you. The onion, garlic and tomatoes cook to the point that it is almost like a tomato sauce. The farro has a lovely bite to it. And it’s made in one pot, people! It’s like a dream come true for crazy nights, and it tastes like it cooked for much longer than 30 minutes. If Eric and Clara hadn’t been here, I would have been tempted to eat it all myself. We all loved it, and I’m already planning to make it again this week. I can’t hype up this recipe enough, so I urge you to try it for yourself and tell me what you think. I’m positive that it will absolutely blow your mind.
- COOK TIME:
- YIELD: 4 side dish or 2 main course servings
2 cups water
1 cup semi-pearled farro
½ large white onion, halved and thinly sliced
2 cloves garlic, thinly sliced
9 ounces grape or cherry tomatoes, halved or quartered
1¼ teaspoons kosher or coarse sea salt
Up to ¼ teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Freshly grated parmesan cheese, for serving
Place the water and farro in a medium saucepan to soak for about 5 minutes. Add the onion, garlic, tomatoes, salt, red pepper flakes and olive oil to the saucepan. Set a timer for 30 minutes.
Bring the mixture to a boil over high heat, then reduce heat to a gentle simmer, stirring occasionally. Once the timer goes off, your farro should be perfectly cooked (tender but with some chewiness) and the liquid absorbed. If needed, cook for an additional 5 minutes, or until the farro is done.
Transfer to a serving dish and drizzle with olive oil. Top with basil and parmesan and serve immediately.