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.
