This recipe first came to our attention when a good friend of ours Alysia posted this gorgeous photo on Instagram. We immediately started drooling and sent her a message asking her if she would share her photo with us. We shared the original mouthwatering recipe here and haven't stopped making it since.

We've adapted the original Smitten Kitchen recipe here to include two of our favourite vegetables that hold up well to this type of preparation - hearty leeks and sweet corn. Be sure to follow the pre-cooking instructions for our Canadian Grown Farro, as imported Farro found on grocery store shelves has most often been par-boiled (and will cook faster with less water).  

One Pot Farro with Tomatoes, Leeks + Corn
4 cups water
1 cup Flourist Farro 
2 cobs corn, kernels removed (or 2 cups frozen corn)
2 chopped leeks, whites only 
2 cloves garlic, minced 
9 ounces cherry tomatoes, halved or quartered
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
Fresh basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)

Place water and Flourist Farro in a medium saucepan and bring to a boil. Once boiling, bring to a simmer and cook, covered, until beginning to get tender, about 25 minutes.

While the Farro pre-cooks, prepare the other ingredients and set aside. At the 25 minute mark, remove the lid and add the leeks, corn, garlic, tomatoes, olive oil, salt, and red pepper flakes. Set a timer for 30 minutes and bring the 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, cook it for 5 or so additional minutes, until the Farro is more tender and all of the water is absorbed.

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. Eat immediately. (Repeat tomorrow).