This is a new favorite, direct from Deb Perelman’s Smitten Kitchen Every Day.
This remarkably easy farro comes out creamy, kinda like a risotto from an alternate universe.
2 cups water
1 cup (uncooked) farro
1/2 onion
2 cloves garlic
9 oz grape tomatoes
1 1/4 tsp Kosher salt
scant 1/4 tsp red pepper flakes
1 Tbsp olive oil + extra to drizzle
1 handful basil, cut into ribbons
1 handful grated Parmesan
Additional chopped basil to pass
Additional grated Parmesan to pass
Put the water and farro in medium sauce pan and let it sit while you chop the other ingredients.
Chop onion into quarters and then slice to make thin, quarter-moon pieces. Chop garlic. Cut tomatoes into halves or quarters. Toss each ingredient in with the farro and water as it’s ready.
Add salt, red pepper flakes, and 1 Tbsp olive oil.
Start a 30 minute timer. Bring mixture to a boil and reduce to simmer. Stir occasionally. The pot should remain uncovered.
If the farro is a bit too wet or not yet tender, add a little time.
Off heat, mix 1/2 handful of basil and 1/2 handful of Parmesan into the farro.
Transfer to a serving bowl. Sprinkle another 1/2 handful of basil and 1/2 handful of Parmesan on top, and drizzle with olive oil.