Susie Csorsz Brown
One of the best things you can make with farro.
This is one of those recipes that makes a regular appearance on our weekly menu. Party because it is a very nice combination of flavors and partly because it is a whole grain side dish that pretty much goes with anything you throw at it. Once you toss everything in the pot, it simmers nicely on a back burner while you get everything else ready and then sits patiently until you are ready to eat. Super flexible, and super tasty. I hope you try it this week.
Original recipe is from Smitten Kitchen because Deb knows all things. I did tweak a little but ... she knows all things.
2 cups water
1 cup whole farro (make sure it is not pearled or semi-pearled; you want the whole grain sort)
1 large onion, cut in quarters lengthwise and then sliced thin
2 cloves garlic, thinly sliced
9 ounces tomatoes, chopped smallish (You can use plum or cherry, or roma. Let's not get hung up on what sort. If you are using small tomatoes, quarter them. Larger ones, chop them smallish)
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
10 - 15 basil leaves cut into thin ribbons
Place water and farro in a medium saucepan to presoak while you prepare the other ingredients. Once the farro is in the pan, work down the list, adding each ingredient to the pot as you finish preparing it, starting with the onions and working down the list. 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 you're not quite ready for it, cover it and let it sit. The farro will continue to absorb the liquid as it sits, if there is any not yet absorbed.
If you feel the need, transfer to a wide serving bowl. If there’s enough leftover cooking liquid spoon it on top. Drizzle farro lightly with additional olive oil, if you'd like. Enjoy!