Some of my favorite things, episode II

In episode I of "some of my favorite things," I mentioned lentils, mushrooms, figs, and caramelized onions. While I'm cooking for myself for a few days (spring break and all), I revisited another one of my favorite things that I hadn't made in quite a while (gluten, you know): farro. I used to make two different kinds of farrotto (farro risotto-style) that I really liked a lot. This is good, too, and simple to make, especially in the original recipe, where you just throw all of the ingredients into a pan and simmer for 30 minutes and your dinner is served. To me, it makes more sense to spend some of the prep time giving the vegetables a quick sauté to boost the flavor base before adding the farro.

I made this twice this week, once with semi-pearled farro and once with par-cooked farro (see the recipe's headnote below). I liked the semi-pearled farro a little better. And even though it takes longer to cook, I actually think the semi-pearled farro is easier because you can pretty much set your timer for 25 minutes and make yourself a salad during that time and know the farro will be perfectly done when the timer goes off. But either way, it's a tasty dish worth making. If you try it and like the farro, let me know and I'll dig out my old farrotto recipes.

One-Pan Farro with Tomatoes

Adapted from Smitten Kitchen

Most of the farro sold in stores is semi-pearled, meaning it’s had some of the bran stripped away. Semi-pearled farro will cook in about 25–30 minutes. That’s perfect for this recipe. Trader Joe’s and Whole Foods both carry a par-cooked farro that cooks in about 10 minutes, which works almost as well. You want to avoid whole/unpearled farro, which can take more than an hour to cook. If you’re buying farro out of a bulk bin, check the directions to make sure it cooks in about 25–30 minutes (which is the case at Whole Foods).

2 tablespoons (27 grams) extra-virgin olive oil
1 medium (or ½ of a large) white or yellow onion, ends trimmed and peeled
2 cloves garlic, peeled
8 ounces (225 grams) grape or cherry tomatoes
a good pinch of red pepper flakes, more to taste
2 cups (472 grams) water
1 cup semi-pearled farro (170 grams) or par-cooked farro such as Trader Joe's 10 Minute Farro (140 grams) (see note)
¾ teaspoon kosher salt
a few basil leaves, if available, cut into chiffonade
grated Parmesan cheese, for serving

    1. Pour the oil into a saucier or 3-quart saucepan, and place over medium to medium-low heat. Quarter the onion from pole to pole (use 2 quarters of a large onion), then slice it thinly crosswise into quarter moons. Add to the pan and sauté until soft and translucent but not colored, about 7–8 minutes.
    2. While the onion is cooking, cut the garlic into thin slices and halve or quarter the tomatoes depending on how big they are. When the onion is ready, stir in the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Stir in the tomatoes and cook for 5 minutes.
    3. Add the farro and stir to coat the grains with oil, then stir in the water and salt. Bring to a boil, then reduce to a gentle simmer, stirring occasionally. Cook until the farro is al dente (tender but with a meaty chew). If you’re using semi-pearled farro, this will take about 25–30 minutes and the cooking water will be almost completely absorbed. If you’re using par-cooked farro, it will take about 10 minutes and there will be more liquid left. At that point, you can: raise the heat to boil off some of the liquid; leave some of the liquid behind when you transfer the farro to a serving bowl; or eat it more like a stew with the liquid. Taste for seasoning.
    4. Transfer to a serving bowl, leaving behind excess liquid if desired. Sprinkle with basil and Parmesan. Serve promptly. Serves 2 as a main dish, 4 as a side.