One-Pan Farro with Tomatoes

This dish is amazing summertime comfort food as well as a great dish to make celebrating summer tomatoes. It is a variation of a delicious Martha Stewart Living one-pot pasta dish that I’ve also enjoyed and posted in the past.

This recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I increased the quantity to make 4 main course servings, modified the proportions, and used a Vidalia onion as well as freshly picked vine-ripened tomatoes. (from a friend- lucky me!) The fresh backyard basil was the icing on the cake.

Serves: 4 as a main dish, 3 as a hearty main dish, or about 6 as a side dish

  • 3 cups water
  • 1 1/2 cups semi-pearled farro (the package will note a 30-minute cooking time)(I used Nature’s Promise farro)
  • 1 large onion, preferably Vidalia
  • 4 cloves garlic
  • a generous pound or grape, cherry, or small vine-ripened tomatoes
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 1/2 tablespoons olive oil, plus extra for drizzling
  • basil leaves, cut into thin ribbons, for garnish
  • freshly grated parmesan cheese, for serving, optional
  1. Place water and farro in a medium saucepan to presoak (5 to 10 minutes is sufficient) while you prepare the other ingredients.
  2. Adding each ingredient to the pot as you finish preparing it, cut onion in half, and very thinly slice it into quarter-moons.
  3. Thinly slice garlic cloves as well.
  4. Halve or quarter the tomatoes.
  5. Add salt, red pepper flakes (to taste) and 1 1/2 tablespoons olive oil to pan, and set a timer for 30 minutes.
  6. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. (I used a medium-size enameled cast iron pot.)
  7. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes, until farro is more tender.
  8. Adjust seasonings as desired.
  9. Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind.
  10. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Serve immediately.

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Leek, Tomato, & Farro Soup with Pancetta

This hearty soup had more of a stew-like consistency. We ate it with a huge green salad and sliced sourdough baguette. It was an incredible meal on a cold night. We devoured it. 😉

This recipe was adapted from Dinner: Changing the Game by Melissa Clark. I doubled the recipe, decreased the pancetta, increased the garlic, used whole San Marzano tomatoes, and added stock and water to adjust the consistency. Great.

Yield: Serves 10-12

  • 8 oz pancetta, diced
  • 4 T extra-virgin olive oil
  • 3-4 leeks (white and light green parts only), cleaned and thinly sliced
  • 2 large celery stalks
  • 2 large carrots (I used purple and orange rainbow carrots)
  • 6-7 large garlic cloves, finely chopped
  • 6 sprigs fresh thyme, plus more for serving
  • 2 sprigs fresh rosemary
  • 17-18 oz (about 3 cups) Farro (I used Trader Joe’s 10-minute Farro)
  • 2 28-oz cans whole San Marzano tomatoes, with juice, diced
  • 2 tsp coarse salt
  • freshly ground black pepper
  • 1-3 cups water or chicken stock, as desired to adjust consistency
  • coarsely grated Parmigiano-Reggiano cheese, for serving
  • chopped fresh parsley, for serving
  1. Heat a large pot over medium heat. (I used an enameled cast iron pot.)
  2. Add the pancetta and cook until it is well browned and crisped, 5 to 10 minutes. Using a slotted spoon, transfer the pancetta to a  paper-towel-lined plate. (Leave the rendered fat in the pot.)
  3. Add the olive oil to the pot, stir in the leeks, celery, and carrot. Cook, stirring occasionally, until the vegetables have softened, 7 to 10 minutes; stir in the garlic for the last minute.
  4. Add the thyme and rosemary sprigs, farro, tomatoes, salt, and a generous grind of black pepper.
  5. Bring to a simmer and cook until the farro is almost tender, about 20 minutes.
  6. Stir in the pancetta and simmer for 5 to 10 minutes more.
  7. Adjust the consistency with water or stock, as desired.
  8. Ladle the soup into warmed bowls, discarding the herb sprigs. Top with shredded cheese and a sprinkling of thyme or parsley.

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Whole-Grain Stuffing with Spinach, Mushrooms, & Fontina

My son was begging me to make the stuffing muffins that I served last Thanksgiving. I had to break his heart to try this recipe because it could also double as a vegetarian main dish. I also loved that it incorporated farro- a new love of mine. Mushrooms, greens, and cheese… What’s not to like? It had a really special and earthy taste.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I substituted one pound of organic baby spinach for the mustard greens, increased the amount of garlic, and used Trader Joe’s 10-minute farro. I started prepping the ingredients two days before Thanksgiving (steps 2-5, as well as grating the cheese), and assembled and baked the complete dish on the big day.

Yield: Serves 12

  • 4 tablespoons unsalted butter, plus more for greasing
  • 1 cup farro (I used Trader Joe’s 10-minute farro)
  • 1 pound whole-wheat bread, crusts removed, bread cut into 1-inch dice (8 cups)
  • 1/4 cup extra-virgin olive oil
  • 3 leeks, light green and white parts only, thinly sliced
  • 10 garlic cloves, finely chopped
  • 1 pound mustard greens, stemmed and coarsely chopped (12 packed cups) or organic baby spinach (left intact)
  • Kosher salt
  • freshly ground black pepper
  • 1 pound cremini mushrooms, quartered
  • 1 1/2 cups chicken stock, low-sodium chicken broth, vegetable or mushroom stock
  • 1 tablespoon fresh lemon juice
  • 3 large eggs, beaten
  • 3 scallions, thinly sliced
  • 2 cups shredded Italian Fontina cheese (6 ounces), separated
  1. Preheat the oven to 400°. Butter a 4-quart baking dish.
  2. In a medium saucepan of salted boiling water, cook the farro until al dente, about 20 minutes. (I cooked my par cooked farro according to the package directions.) Drain well; transfer to a very large bowl.
  3. Meanwhile, spread the bread on a large baking sheet and toast until golden and crisp, about 15 minutes. Transfer to the bowl. (I did this ahead of time and stored the toasted bread in a ziplock bag.)
  4. In a large nonstick skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add the leeks and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 to 8 minutes. Stir in the greens in batches and cook until wilted. Season with salt and pepper. Add the vegetables to the bowl.
  5. In the same skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until golden, about 3 minutes. Transfer to the bowl. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of oil and mushrooms.
  6. Add the stock, lemon juice, eggs, scallions and 1 cup of the cheese to the bowl and mix well.
  7. Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 40 minutes. Scatter the remaining cheese on top and bake uncovered for 20 to 30 minutes longer, until golden.

Note: The assembled stuffing can be covered and refrigerated overnight.

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