I’m taking some time off the next few weeks to spend with my family and our new bundle of joy. In the meantime, I’ve set up a few posts ahead of time to share. I’m a recent convert to the one-pot/one-pan meal situation and I’m not leaving that train aaaaany time soon (mostly because when it comes to food, I am the most impatient). This one-pot farro with tomatoes and feta in particular is a new favorite dish of ours, both as a healthy meal or hearty side dish in the sum-sum-summahtime.
So there’s this thing called losing all that pregnancy weight. You know, because I can’t just eat all the ice cream sandwiches and cheeseburgers with extra fries on the side my heart — I mean, baby — desires anymore. I know; I’m shedding a tear about it, too. But I also need to shed me some poundage. And so was the inspiration for this delightful little dish o’ health.
I’ve never been a crazy health fanatic — meaning, I don’t obsess over every single food that goes into my belly on a daily basis — but I have always strived to eat a fairly balanced diet with plenty of fruits, veggies, whole grains and lean proteins. This especially has been the case since I was pregnant, knowing that everything that went into my body would be affecting another little body. So yummy, nutrient-packed, very filling (because I was a hungry mungry while preggo like WHOA) meals were and continue to be essential to my weekly menu (with a few treats of the aforementioned ice cream/cheeseburger/French fries nature here and there). This one-pot farro? Hits all the targets. Plus, it’s easy and quick to make. HOLLA.
Have you ever tried farro? It’s kind of like a chewier, heartier version of rice — most similar to spelt, methinks — and it’s a nutritional roundhouse kick to the face (in a delicious, non-painful way, that is) packed with fiber, iron and protein. I was first introduced to it when Bob’s Red Mill sent me a package (hey thanks, Bob!) and it’s been a favorite grain in our household ever since.
In this one-pot situation, the farro soaks and cooks with tomatoes, garlic and onions so every al dente bite is savory and flavorful. Then when you add the salty feta cheese and fresh basil, it takes to next-level deliciousness, you know? It’s the kind of deliciousness that forces me to fill up my bowl again and again. Well if you insist, yummy yummy farro.
So if you’re looking for a hearty, satisfying, easy, healthy and mindblowingly tasty dish to fill up on this summer, give this dish a whirl. And then have an ice cream sandwich for dessert — for the balance, of course.
- 2 cups water
- 1 cup uncooked, semi-pearled farro (I used Bob’s Red Mill brand)
- ½ large red onion, halved and thinly sliced
- 3 garlic cloves, finely chopped
- 10 ounces grape tomatoes, halved
- 1¼ teaspoons sea salt
- Pinch red pepper flakes
- 1 tablespoon olive oil, plus more for drizzling (optional)
- Fresh basil leaves, cut into thin ribbons
- Crumbled feta cheese, for serving
- In a medium saucepan, combine water and farro. Let farro soak up to 10 minutes while you prepare remaining ingredients.
- Add sliced onion, chopped garlic, halved grape tomatoes, sea salt, red pepper flakes and olive oil to saucepan. Set a timer for 30 minutes. Bring mixture to a boil, uncovered, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until timer goes off. If the mixture is still too wet or the farro is too crunchy, cook another 3 to 4 minutes. Season to taste.
- Transfer farro mixture to a serving bowl. Top with a drizzle of olive oil, if desired. Sprinkle with fresh basil leaf ribbons and crumbled feta cheese just before serving.