Tomato farro with vegetables

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
  1. Place water and farro in a medium saucepan to presoak 5-10 minutes while you prepare the other ingredients.
  2. Sauté onions, garlic and red pepper flakes in some olive oil over medium heat for a few minutes until soft and fragrant.
  3. 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.
  4. 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.
  5. Serve with parmesan cheese.

WW 3 pts = 1 cup cooked