Farro and Tomatoes
Yield: 2 servings (as a main dish)
  • 1 cup farro
  • 1 (14.5 ounce) can petite diced tomatoes with juice
  • 1/4 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • dash fresh ground black pepper
  • vegan cheese for serving, optional
  1. Rinse farro and place in a medium saucepan. Separate canned tomatoes from juice. Add water to the juice until you have 2 cups and add to farro. Let farro soak as you add the tomatoes, onion, garlic, olive oil, basil, salt, red pepper flakes, and black pepper.
  2. Bring to a boil, then reduce heat low to bring to a simmer. Cook for 30 minutes (or as stated on package instructions depending on the type of farro), stirring occasionally. After 30 minutes, most of the water should be absorbed and the farro should be tender and chewy; if not, cook for another 5 minutes.
  3. Depending on the consistency desired, drain off any excess water and serve.
Adapted from Smitten Kitchen
Nutrition Information
Serving size: 1 bowl Calories: 270 Fat: 10g Saturated fat: 2.5g Trans fat: 0g Carbohydrates: 33g Sugar: 6g Sodium: 1670mg Fiber: 8g Protein: 9g Cholesterol: 10mg
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/farro-and-tomatoes/