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Smitten Kitchen One Pot Farro + Tomatoes


Smitten Kitchen One Pan Farro + Tomatoes | Photo by Alyia Hayers

This recipe came to our attention when a good friend of ours Alysia posted this gorgeous photo on Instagram. We immediately started drooling and sent her a message asking her if she would share her photo with us. Alysia works with the team at Cook Culture, some of the most knowledgable and enthusiastic home cooks we've ever met, so we knew whatever she was making must be delicious. And of course, we were bang on.

We've adapted it here to work with our Canadian Grown Farro, as imported Farro found on grocery store shelves has most often been par-boiled (and will cook faster with less water).

Purchase our GRAIN Farro for this recipe here. 

Smitten Kitchen One Pot Farro + Tomatoes: 

4 cups water
1 cup GRAIN Farro 
1/2 large onion, sliced thinly
2 cloves garlic, minced 
9 ounces cherry tomatoes, halved or quartered
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Fresh basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)

Place water and GRAIN Farro in a medium saucepan and bring to a boil. Once boiling, bring to a simmer and cook, covered, until beginning to get tender, about 25 minutes.

While the Farro pre-cooks, prepare the other ingredients and set aside. At the 25 minute mark, remove the lid and add the onion, garlic, tomatoes, olive oil, salt, and chile flakes. Set a timer for 30 minutes and bring the uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.

When the timer rings, the Farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 or so additional minutes, until the Farro is more tender and all of the water is absorbed.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle Farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. (Repeat tomorrow).

Find our Farro
online here, and a GRAIN stockist (including all 4 Cook Culture Locations, here.

Stay in touch.