Originally posted September 21, 2013

farro with tomatoes

the dish before garnishing

This dish was flavorful, full of tomato goodness. It kind of reminded me of risotto. And it's made in one pot so there you go.

Ingredients

2 cups water
1 cup farro
1/2 lb cherry or plum tomatoes
1/2 yellow onion
2 cloves garlic
1 1/2 tsp kosher salt
1 tbsp extra virgin olive oil
fresh basil or parsley
grated parmesan

4 sides

Directions

Place water and farro in a medium pot. As you prepare the rest of the ingredients, add them to the pot. Halve or quarter the tomatoes depending on their size. Slice the onion into thin half-moons. Mince the garlic. Add the salt and olive oil. Bring to a boil, and then simmer for 30 minutes (for semi-pearled farro) or longer (around 60 minutes for "whole" farro) until tender and the liquid has been absorbed. Stir occasionally as it cooks, tasting as you go.

Transfer to a serving bowl. (Drain off some liquid if not fully absorbed.) Drizzle with a little extra virgin olive oil, fresh chopped herbs, and grated parmesan.

1 hour, give or take