one-pan farro with tomatoes

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We’re still feeling a tad jet lagged so were all awake at 5:30 for the second morning in a row. The benefit of this is that you can be very productive whilst most people are still snoozing. After doing more washing, Rory and I headed to the park. Needless to say it was empty, but I was glad we got out early as it was already so hot. He’s still quite exhausted and adjusting to life back here in NYC so he played near me on the bench with a few toys. After lunch and a long nap we headed out to pirate park where we both enjoyed a cool down in the sprinkler. I was inspired by the lovely Marji to make this for supper tonight. It was incredibly easy and so delicious. I think I’ll be making this dish a lot.

One-Pan Farro with Tomatoes

Serves: 4 as a side, 2 as a hearty main

2 cups water
1 cup (updated) semi-pearled farro (sometimes labelled “whole farro;” see Note above for explanation)
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, 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.

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