Farro with Tomatoes (and Basil and Parmesan)
The easiest way to cook farro! Make this farro recipe paired with onions, garlic, tomatoes, basil, and parmesan. It's a heavenly side dish, or grain bowl made in one pot!
Servings 4
Calories 279kcal
Ingredients
- 2 cups water
- 1 cup pearled farro
- 1 medium onion cut in half and thinly sliced
- 2 cloves garlic thinly sliced
- 1.5 cups cherry tomatoes halved, basically the whole clamshell/punnet
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 5-6 fresh basil leaves large, cut into thin ribbons
For Serving
- 1/2 cup parmesan cheese shredded
Instructions
- Add 2 cups water and 1 cup pearled farro to a small saucepan, and let it sit while you cut 1 medium onion, 2 cloves garlic, and 1.5 cups cherry tomatoes.
- Add the sliced onion, sliced garlic and halved tomatoes to the saucepan, along with 1 teaspoon kosher salt and 1 tablespoon olive oil.
- Bring to a boil, then reduce to a simmer, stirring occasionally for around 15-20 minutes.
- The farro is cooked when the liquid is almost all absorbed, and the farro is tender (will have a chewy bite to it but will not be hard).
- Add 1/2 cup parmesan cheese.
- Transfer to a serving dish.
- Garnish with with 5-6 fresh basil leaves and extra parmesan.
- Devour.
Notes
To cook Farro in an instant pot
Add farro, water, salt, tomatoes, onion and garlic to the instant pot. Close the seal and cook on high pressure for 7 minutes. Do a natural release for 7 minutes, then quick release. Open the pot and stir in the fresh basil and parmesan.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
You could add bay leaves to the cooking water if you want a nice savory addition to the flavor. Be sure to remove them after cooking!
Nutrition
Calories: 279kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 800mg | Potassium: 313mg | Fiber: 9g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 15.3mg | Calcium: 181mg | Iron: 1.8mg
