Today’s recipe is super simple – throw everything in a pot and let it simmer. Plus, with this technique, the farro soaks up all the yummy tomato basil flavors. This dish would make an excellent side dish but is also able to stand alone as its own meal. Another reason I love this dish is that it makes great leftovers that just have to be popped into the microwave.
Farro is a grain with a nutty and chewy texture that is kind of shaped like poufy rice. It is an excellent source of complex carbohydrates, fiber, and protein. The complex carbohydrates in farro break down much slower than simple carbohydrates. This means it won’t spike your blood sugar levels as many foods like white rice as pasta and won’t cause a crash in energy later.
- 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
- 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.
- 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.
- Depending on the consistency desired, drain off any excess water and serve.