Smitten Kitchen's One Pan Farro with Tomatoes

[Picture soon]

A friend introduced me to this Smitten Kitchen recipe – in a very unusual twist for me, I’ve made no changes. But because I find the font on the web site horrible to read and because the directions are sort of scatted around and difficult for me to follow, I’ve posted it here. I served this to my folks on a recent visit and the dish was a complete hit.

Ingredients:

• 2 cups water
• 1 cup semi-pearled farro
• ½ large white onion
• 2 cloves garlic, put through a press
• 9 ounces grape or cherry tomatoes
• 1 ¼ t kosher or coarse sea salt ¼
• About ¼ t red pepper flakes
• 1 T olive oil, plus extra for drizzling
• Few basil leaves, cut into thin ribbons
• Grated Parmesan cheese, for serving

Directions:

1. Place water and farro in a medium saucepan to pre-soak while prepping the rest of the ingredients – add each to the pan as they are prepped
2. Thinly slice the onion so that it’s in quarter moon slices
3. Add the garlic
4. Halve or quarter the tomatoes
5. Add salt, pepper flakes and olive oil
6. Set a timer for 30 minutes
7. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. 
8. When the timer rings, the farro should be perfectly cooked and the cooking water almost entirely absorbed. If necessary, cook longer till the faro is more tender. 
9. Transfer to a wide serving bowl, scatter with basil and Parmesan and enjoy.