Serves: 4 as a side, 2 as a hearty main
- 2 cups water
- 1 cup semi-pearled farro
- ½ large white onion, halved, then thinly sliced
- 2 cloves garlic
- 12 oz. of grape or cherry tomatoes halved, or equal amount diced fresh tomato
- 1 ¼ tsp kosher salt or 1 cube bullion
- Up to ¼ tsp red pepper flakes (to taste)
- 1 tablespoon olive oil
- Grated parmesan cheese, for serving
- 1-2 cups diced veggies to stir in: sugar snap peas, bell pepper, corn, asparagus, zucchini or any variation of veggies you want
- Place water and farro in a medium saucepan to presoak 5-10 minutes while you prepare the other ingredients.
- Sauté onions, garlic and red pepper flakes in some olive oil over medium heat for a few minutes until soft and fragrant.
- Add drained farro, salt or bullion, 2 c. water and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.
- 5 minutes before timer rings, stir in diced veggies. Farro should be al dente to bite. If it’s not ready, add 5 more minutes. Add a little more liquid if dry and sticking to pan.
- Serve with parmesan cheese.
WW 3 pts = 1 cup cooked