Serves 2
40 min
One-Pot Farro with Tomatoes and Feta
Recipe GLPRbb1c82f100f7b7
A simple, hearty one-pot meal featuring tender farro cooked with fresh tomatoes, red onion, garlic, and warm spices. Finished with creamy crumbled feta and fresh basil for a light, satisfying lunch or dinner.
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Ingredients
1 cup uncooked semi-pearled farro
2 cups water
½ large red onion, halved and thinly sliced
3 garlic cloves, finely chopped
10 ounces grape tomatoes, halved
1 tablespoon olive oil
1¼ teaspoons sea salt
Pinch of red pepper flakes
¼ cup crumbled feta cheese, for serving
Fresh basil leaves, cut into thin ribbons (for garnish)
Extra virgin olive oil for drizzling (optional)
Directions
In a medium saucepan, pour the water and add the uncooked farro. Stir to combine and let sit for up to 10 minutes, allowing the grains to begin absorbing liquid while you prepare the remaining ingredients.
Peel and thinly slice the red onion, finely chop the garlic cloves, and halve the grape tomatoes. Set these aside.
Add the sliced red onion, chopped garlic, halved tomatoes, sea salt, red pepper flakes, and the 1 tablespoon of olive oil to the saucepan with the farro.
Bring the mixture to a boil over medium-high heat, uncovered. Once boiling, reduce the heat to maintain a gentle simmer.
Cook uncovered for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The farro is done when the grains are tender and have absorbed most of the liquid.
Check the consistency at the 30-minute mark. If the mixture still appears too wet or the farro grains feel too firm, continue cooking for another 3 to 4 minutes. Taste and adjust seasoning as needed.
Transfer the cooked farro mixture to a serving bowl. Drizzle with additional olive oil if desired.
Just before serving, scatter the fresh basil ribbons over the top and sprinkle with crumbled feta cheese. Serve warm.
