One-Pan Farro with Tomatoes
Source: http://smittenkitchen.com/blog/2013/07/one-pan-farro-with-tomatoes/
2 cups water
1 cup semi-pearled farro
1/2 large onion
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 tsp kosher or coarse sea salt
Up to 1/4 tsp red pepper flakes (to taste)
1 T olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving
Cindy's additions - cubed mozzarella cheese, sauteed mushrooms, roasted eggplant
Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients.
Add 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 T 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, 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. (and optional mozzarella cubes and/or mushrooms)
Serves: 4 as a side, 2 as a hearty main