Something that I like to do on Sunday is fix an easy supper that makes enough to have leftovers for a lunch or two during the week. Actually, I’m a big fan of getting a second dinner out of leftovers too. This dish is pretty simple to put together, it is cooked in one pot and includes delicious little tomatoes, one of the joys of summer. It is from Smitten Kitchen, which in turn was adapted from a version in Martha Stewart using pasta instead of farro.
It is one of those creations that seem to be greater than the sum of its parts. I picked up grape tomatoes at the Farmer’s Market but this time of year you can find colorful, sweet cherry or grape tomatoes at Trader Joe’s and Safeway too. The Smitten Kitchen recipe calls for ½ of a large onion and I used a whole medium-large one and it cooks down in the finished dish, which was so sweet, mellow, and tomato-y that I am ready to make it again. Basil and grated Parmesan cheese are the finishing touches. Without the cheese, you might want to increase the salt a bit.
Farro with Tomatoes
Adapted from Smitten Kitchen
Serves: 2 as a main dish, 4 as a side (or dinner and a lunch or two)
2 cups water
1 cup semi-pearled farro (sometimes labeled whole farro) or Trader Joe’s 10 minute Farro (I’ve only done it using the 10-minute Farro)
1 onion (I used a yellow onion)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated Parmesan cheese
Put water and farro in a medium saucepan to presoak while you prepare the other ingredients. Five or ten minutes is enough time. If you are using the 10-Minute Farro, you can omit the presoaking.
Cut onion in quarters and thinly slice. Add to the pot
Thinly slice garlic and add to the pot.
Halve or quarter tomatoes and add to the pot.
Add salt and 1 tablespoon olive oil to pot.
Bring uncovered pot to a boil, and then reduce to a gentle simmer, stirring occasionally. Cook for 30 minutes.
Farro should be tender but with a little chewiness, and the cooking water will be completely or almost completely absorbed. If needed, cook for 5 more minutes.
You can double the recipe.
In the comments on the Smitten Kitchen site, several people suggested adding some canned white beans near the end of the cooking time, which is a great idea. I had this with leftover grilled chicken and a green salad. Delish. I thought it was also great cold for lunch.
As always, thanks for the visit. Please do comment as it makes me so happy! If you try the recipe, I’d love to hear about it.