One-Pan Farro with Tomatoes

Martha Stewart created a revolutionary one-pan pasta in 2013 that took the Internet by storm. Take a look here: https://www.marthastewart.com/978784/one-pan-pasta Why a savvy cook didn't think of this before Martha is a culinary mystery.

Leave it to one of my favorite food bloggers, Deb Perlman of Smitten Kitchen, to take Martha's genius idea up a notch with the same technique, this time with farro. It's whole grain, it's low in fat, calories and WW Points, and it's the perfect side dish for (what we're having for dinner tonight) leftover chicken. Deb suggests serving grilled sausages with it, or adding cannellini beans to make it a complete meal.

This is what I make when I've got protein for dinner but no veg or grain. Bonus: it's a great way to introduce you to farro if you haven't tried it. Farro is an ancient form of wheat that's been popular in Europe for centuries. It's now available at most American supermarkets. Ask for it if you can't find it. Like me, you'll come to depend on farro for completing healthy whole grain meals.

2 cups water

1 cup semi-pearled farro

1/2 large onion, thinly sliced into quarter moons

2 cloves garlic, thinly sliced

9 oz. cherry or grape tomatoes, halved or quartered

1 1/4 tsp. kosher salt

Up to 1/4 tsp. red pepper flakes

1 Tbsp. olive oil

Fresh basil leaves

1/4 cup grated Parmesan cheese

Place water and farro in a medium saucepan to presoak for about 5 to 10 minutes while you prepare the other ingredients. Add each ingredient to the pan as you finish preparing it. Cut the 1/2 onion in half again and very thinly slice it into quarter-moons. Thinly slice the garlic cloves as well. Halve or quarter the tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan.

Set a timer for 30 minutes and bring uncovered saucepan (no lid necessary) up to a boil. Reduce heat to a gentle simmer, stirring occasionally. 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.

Transfer to a serving bowl. Drizzle farro lightly with additional olive oil if desired, scatter with thinly sliced basil and top each serving with 1 Tbsp. Parmesan cheese.

Serves 4

WW Points per serving: 3