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One Pot Farro + Tomatoes

We've adapted this popular Smitten Kitchen recipe to work with our Flourist Farro. It's a team favourite.  

One Pot Farro + Tomatoes
~ adapted from Smitten Kitchen 
4 cups water
1 cup Flourist Farro 
1/2 large onion, sliced thinly
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 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 onion, garlic, tomatoes, olive oil, salt, and chile 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.

1 comment


So happy to see this post! This Smitten Kitchen recipe is a favourite in my weeknight meal rotation and using your farro makes all the difference (I cheated on Flourist and tried subbing Bob’s Red Mill organic farro and it just wasn’t the same! shh)

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