one-pan farro with tomatoes.
Monday, October 7, 2013
love it or hate it, football season is in full swing and thus sunday night dinners consist of something homemade rather than delivery pizza. ed has four hours of yelling at the tv (go eagles!) and by the fourth quarter i've done the laundry, tidied the house, made dinner, took photos of dinner, and a quick run to duane reade for toilet paper and candy corn. after the eagles lose, dinner is served and ed is left with the dirty dishes and clean clothes to fold. teamwork!
perhaps this dish will give your football team better luck than it does ours.
one-pan farro with tomatoes
1 heaping cup of farro
1 box vegetable/chicken stock
a few glugs of good olive oil
1/2 large white onion, cut into quarter-moon strips
2 cloves garlic, minced
1 container cherry tomatoes, halved
pinch of red pepper flakes
salt and pepper to taste
fresh basil cut into thin ribbons
parmesan reggiano for serving
1. pour farro and stock (instead of water) ratio into a medium saucepan according to package directions. add tomatoes, onions, olive oil, salt, pepper, garlic, and red pepper flakes and bring to a boil. reduce heat to a simmer and stir occasionally.
2. cook until liquid is almost completely absorbed and the farro has a chewy bite.
3. sprinkle with fresh basil, a drizzle of olive oil, and parmesan before serving.
side note-- this dish is actually a bit more soupy and i prefer it that way, though by the time i got around to taking a photo the farro had soaked up the broth like a sponge. you can always add more stock when you heat up any leftovers.
original recipe by smitten kitchen. thanks to paige for the heads up!