Friday, August 9, 2013

Recipe: Farro with Tomatoes

from the kitchen of Jannette Rho, PCG nutritionist
adapted from Smitten Kitchen

Farro with Tomatoes Recipe


2 cups water
1 cup semi-pearled farro (sometimes labelled whole farro)
1/2 large onion
2 cloves garlic
9 ounces grape or cherry tomatoes (make sure they smell like tomatoes!)
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil
A few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving


1. Place water and farro in a medium saucepan to presoak (about 5-10 minutes) while you prepare the other ingredients.

2. Add each ingredient to the pot as you finish preparing it:
    - Cut onion into quarters and very thinly slice it into quarter-moons.
    - Thinly slice garlic cloves.
    - Halve or quarter tomatoes.

3. Add salt, pepper flakes (to taste), and 1 tablespoon olive oil to pan.

4. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. Cook for 30 minutes. The farro should be tender but with a meaty chew, and the cooking water should be almost completely absorbed. If farro is still tough, cook for 5 additional minutes.

4. Sprinkle with fresh basil and a touch of parmesan before serving.

Serves 4 as a side dish, 2 as a hearty main.

Calories: 252kcal/504kcal
Carbohydrates: 79.5g/179g
Protein: 18g/36g
Fat: 14.5g/29g