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.