Quick Tomato and Onion Farro

I don’t know what it is about this simple recipe but ya’ll…you will eat every bite! It’s creamy but not in a milk sort of way. That texture combined with the pinch of the red pepper flake, it makes for the perfect amount of heat. Then layer in the onion, garlic and fresh basil…I can’t get enough! I’m making myself hungry right now!

This recipe is originally from SmittenKitchen.com, Deb the author and creator uses a 30 minute farro for a slow cook option. I like to speed things up a bit and use a 10-minute farro that, to me, doesn’t compromise any flavor. But I gotta give credit to Deb for creating this flavorful side dish it’s ah-mazingly delicious!

The best part about this farro side dish is that it can easily be turned into a main course by adding your protein of choice. A pan seared chicken breast would be perfect or even some thinly sliced grilled flank steak would be quite delicious.

Tomato and Onion Farro

• Author: Krista
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Yield: 4–6 sides 1x
• Category: Side Dish
• Method: Stove Top

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Ingredients

Scale 1x2x3x

• 2 cups quick-cook farro (also named 10-minute farro)
• 4 cups chicken stock
• 2 tablespoons of butter
• 1/2 large sweet onion – sliced thinly
• 2 cloves garlic – rough chopped
• 1 cup grape or cherry tomatoes – cut in half
• 1 + 1/2 teaspoons coarse sea salt (+/- to your taste)
• a pinch red pepper flakes – to your taste
• olive oil
• 5 fresh basil leaves, torn or cut into strips
• Grated or shaved parmesan cheese, for serving

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Instructions

1. In a medium pot begin to cook the farro in the chicken stock, then add the butter.
2. Add the remaining ingredients to the pot as you prepare them.  Cut the onion into thin slices. Thinly slice garlic cloves as well and halve the tomatoes.
3. Add salt, pepper flakes, and a drizzle of olive oil to the pot and simmer until the farro is cooked. The cooking water should be almost completely absorbed. If not, turn heat up to high for a minute to cook off the remaining water but be careful not to overcook the farro.
4. Transfer to a serving bowl.  Drizzle farro with a little olive oil, sprinkle with basil, and parmesan. Serve immediately.
5. To reheat the next day, place farro in a pot and add a little chicken stock. Stir over medium heat until warmed through. To reheat in the microwave add chicken stock to the farro, stir then heat in 1-minute increments, string in between, until warmed through.

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Keywords: Farro, tomatoes, Parmesan, basil, red pepper flake