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FARRO with TOMATOES - DeSocio in the Kitchen

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


  • 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


  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.

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