One-Pan Farro with Tomatoes...

I bought a bag of this "farro" at Trader Joes a while back, and forgot about it until my girlfriend made THE most delicious dish the other night! I had it on Friday night, and I am attempting to make it for dinner, tonight, two days later!

I think the recipe was adapted from a Martha Stewart one, thats what it says anyway...but here is the rendition from Smitten Kitchen, and amazing food blog, check it out!

Considering its a grain, I am sure its relatively easy to find at your grocery store...and all the other ingredients are pretty basic! My girlfriend paired it with roast chicken, fresh sliced tomatoes with olive oil and basil, crispy pieces of baguette drizzled with olive oil, and a light sprinkle of course salt, AMAZING!

Again, here is the link, http://smittenkitchen.com/blog/2013/07/one-pan-farro-with-tomatoes/ or follow the recipe below. I highly suggest checking out the blog..amazing food photos, and recipes!

One-Pan Farro with Tomatoes...

Serves: 4 as a side, 2 as a hearty main
2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
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
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring 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, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.
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.

Courtesy of Smitten Kitchen www.smittenkitchen.com

 

I am salivating already!

K