Smitten Kitchen! – and if Katie hadn’t told Kyla, who told me…to make it straight away, we’d all be missing out.  By the time I post this, I can say I’ve already made this several times!  Deb Perelman used farro, and she thoroughly explains cooking times in her post…use your favorite whole grain, and adjust the water content and cooking time accordingly.  I couldn’t regularly find farro for the longest time, so I had to figure out how to make spelt work – equally tasty, just not as ‘creamy’ due to spelt being a tougher grain.  We enjoyed ours as one would a big bowl of pasta, with a sprinkling of fresh basil and a big handful of freshly grated Parmesan – enjoy!

Farro (or Spelt Berry) One-Pot Wonder

2 c. farro (or spelt berries)

4 1/2 c. water (add 1 more cup for spelt)

1 large onion, diced or sliced into half-moons

4 cloves of garlic, thinly sliced

2 packages (10 oz/283 g) cherry or grape tomatoes, halved or quartered

2 1/2 t. kosher salt

1/4-1/2 t. red pepper flakes (optional)

2 T. olive oil

fresh basil and freshly grated Parmesan for serving

Put everything but the basil and Parmesan into a large pot, give it all a stir and bring it to a boil.  Reduce to a simmer and cook, stirring occasionally, for 30 to 40 minutes (as long as an hour with spelt).  The grain you choose needs to be cooked – if there’s extra liquid, use a slotted spoon to dish it up, if it seems dry, add a splash more water.  This is an amazing dish in a variety of categories!

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