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Farro with Tomatoes

  • 2 cups water
  • 1 cup farro 
  • 1/2 large white onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 9 ounces grape or cherry tomatoes, halved or quartered
  • 1 1/4 teaspoons sea salt
  • Up to 1/4 teaspoon red pepper flakes (to taste)
  • 1 tablespoon olive oil, plus extra for drizzling
  • Few basil leaves, cut into thin ribbons
  • Grated parmesan cheese, for serving (optional)

Place water and farro in a medium saucepan to presoak, for 5 to 10 minutes. while you prepare the other ingredients. Add onion,  garlic, and tomatoes. Add salt, pepper flakes and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. At 30 minutes, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed.

Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, top with basil and parmesan. Serve immediately. Serves 4 as a side.

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