Weeknight
Tomato Butter Farro
The grain drinks a simple sauce of burst tomatoes and butter, so the bowl tastes like late August even when you cook it on a Tuesday.
Allergens: Farro contains gluten. Butter is a dairy ingredient. The cheese is optional and also dairy.
Ingredients
- 1 1/2 cups pearled farro, rinsed
- 1 pint cherry tomatoes (about 2 cups)
- 4 tablespoons unsalted butter
- 3 cups water
- 1 teaspoon kosher salt, plus more to taste
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/2 cup torn basil leaves
- 2 tablespoons grated hard cheese, optional
Method
- Put the rinsed farro, water, and 1/2 teaspoon salt in a saucepan. Bring it to a boil, then lower the heat and simmer uncovered for 20 to 25 minutes, until the grains are tender with a slight chew. Drain if any water remains.
- While the farro cooks, melt the butter in a wide skillet over medium heat. Add the garlic and pepper flakes and stir for about 30 seconds, just until the garlic smells sweet, not brown.
- Add the tomatoes and the remaining 1/2 teaspoon salt. Cook, shaking the pan, until most of the tomatoes split and give up their juice, about 8 minutes. Press a few with a spoon so the sauce turns rusty red.
- Fold the drained farro into the tomato butter. Cook 2 minutes so the grains drink the sauce. If the pan looks dry, splash in a tablespoon of water.
- Turn off the heat. Stir in the basil. Spoon into warm bowls and add cheese only if you want a salty edge.
Storage
The farro keeps in a sealed container in the refrigerator for three days. Loosen it with a spoon of water when you rewarm it in a skillet so the butter sauce turns glossy again.
Kitchen notes
Pearled farro cooks faster than whole farro. If the bag says whole, add 15 minutes to the simmer and check often. The tomato pan should wait until the grain is nearly done, or the sauce will cook down too far and taste jammy.
This is a flexible side or a full bowl. A fried egg on top turns it into supper without another recipe. Keep the pepper flakes modest the first time; you can always add more at the table.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.