Every so once in a while, I'll have one of those Monday's that is best summed up by "Monday, Monday," "Manic Monday," and/or a "case of the Monday's." Last Monday was one of those days.
On those crazy stressful days, as tired as I might be--and as tempting as take-out sounds, all I want to do is cook to de-stress and relax. Cooking this dinner did the trick.
|A Monday Smile for you!|
When Deb of Smitten Kitchen mentioned this one-pan farro as a weeknight miracle, it instantly got bumped up on my "make soon" list. This is an no-fuss dish that involves only one pan. In the pan, you'll add farro, water, onion, garlic, cherry tomatoes, olive oil, and seasonings. The ingredients are brought to a boil, and the farro cooks while the flavors marinate. In nearly a half hour, you'll have a delicious dinner with classic Italian flavors AND only pan to wash up.
On Deb's blog, she wrote about the different types of farro available. I used a pack of "10 minute Farro" that I had from Trader Joe's, and Deb used semi-pearlled farro. Yay for business trips to cities with Trader Joe's. But, even better, Trader Joe's is finally coming to Denver!
Keep this weeknight miracle recipe on hand with a bottle of vino. Make it a great week!
One-Pan Farro with Tomatoes
Yields 4-6 large servings
2 cups water
1.5 cup farro
1 small yellow onion
2 cloves garlic
10 oz. mini San Marzano, grape, or cherry tomatoes
1 1/4 tsp. seal salt
1/4 tsp. red pepper flakes
1 tbsp. extra virgin olive oil, plus extra for drizzling
Basil leaves, torn to garnish
1/4 cup grated Parmesan Reggiano cheese, for serving
In a medium saucepan (I used a 2 quart saucepan), place water and farro to presoak (for about five minutes) while you prepare the other ingredients.
Cut the onion into quarters, and then very thinly slice it into quarter-moons. Add the sliced onion to the pan. Then, mince the garlic, and add to the pan. Slice the tomatoes into halves or quarters, and add to the pan. Lightly stir to combine.
Then, add salt, pepper flakes, and 1 tablespoon of extra virgin olive oil to the pan. Lightly stir again. Set a timer for 30 minutes. Bring the uncovered pan to a boil, then reduce to a gentle simmer, stirring occasionally.
When the timer rings, the farro should be cooked to a chewy tenderness and seasoned from the spices and vegetables. The cooking water should be nearly completely absorbed. If needed, though it was not necessary in my case, cook it for an additional 5 minutes, until the faro is more tender.
Transfer the faro to a serving bowl. (If there is too much leftover water, just use a slotted spoon to transfer the farro, and take or leave as much water as you would like. Note, there was not any extra water when I made this.) Drizzle lightly with additional extra virgin olive oil, and add parmesan and basil before serving.
Source: Adapted from Smitten Kitchen, originally inspired by Martha Stewart Living