Ingredients
Units
Scale
- 2 cups water
- 1 cup semi-pearled farro
- 1/2 large white onion
- 2 cloves garlic
- 9 ounces cherry tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 1/4 teaspoons sea salt
- 1 tablespoon olive oil (plus extra for drizzling)
- Few basil leaves (cut into thin ribbons)
Instructions
- Place water and farro in a medium saucepan to presoak for 10 minutes while you prepare other ingredients. Add each ingredient to pan as you finish preparing it.
- Cut onion in half and thinly slice it.
- Thinly slice garlic.
- Halve tomatoes.
- Add oregano, rosemary, salt and olive oil to pan and set timer for 30 minutes. Bring uncovered pan to a boil, then reduce to a gentle simmer, stirring occasionally.
- After 30 minutes, the farro should be perfectly cooked (tender but chewy), and the water should be almost completely absorbed.
- Transfer to a serving bowl. Drizzle farro lightly with additional olive oil and top with basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes