One Pan Farro With Tomatoes Recipes

ONE-PAN FARRO WITH TOMATOES AND KALE

One-Pan Farro with Tomatoes and Kale image

This One-Pan Farro with Tomatoes and Kale is a straight-up DREAM! Rustic farro cozied up to cherry tomatoes, onions, garlic, and kale. So good and so wholesome!

Provided by Lindsay

Categories Dinner

Time 40m

Number Of Ingredients 12

Ingredients

2 cups water
1 cup farro
half an onion, thinly sliced
2 cloves garlic, thinly sliced
10 ounces grape or cherry tomatoes, halved
1 teaspoon salt
a few stalks of kale, stems removed, chopped into small pieces (about 2 cups)
1/4 cup olive oil (optional, but makes it a bit more luscious)
red pepper flakes
fresh basil
Parmesan
chicken, meatballs, or a fried egg

Steps:

Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes.
Add the kale. Simmer, uncovered, for another 15 minutes.
Stir in the olive oil, and... you're done! The farro should be chewy but soft, and there will be just the slightest amount of really delicious brothiness left in the pan. Top with your favorite things - I highly recommend the Parmesan and the red pepper flakes. It's almost too simple and too good to be true.

Nutrition Facts : Calories 223 calories, Sugar 3.9 g, Sodium 825.3 mg, Fat 0.3 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 6 g, Protein 9.7 g, Cholesterol 0 mg

ONE-POT MEDITERRANEAN CHICKEN AND FARRO

One-Pot Mediterranean Chicken and Farro image

This one-pot chicken and farro dish is packed with Mediterranean flavors, marrying briny olives, tangy feta and sweet sun-dried tomatoes.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 medium red onion, chopped (1 cup)
3 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup pearled farro
1/2 cup dry white wine
2 cups low-sodium chicken stock
3/4 cup (oil-packed) sun-dried tomatoes, drained and sliced (4 ounces)
1/2 cup pitted kalamata olives, halved lengthwise (3 ounces)
1 lemon, zested and halved
1/3 cup crumbled feta (1 1/2 ounces)
1/4 cup roughly chopped dill

Steps:

Preheat the oven to 400 degrees F.
Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.
Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate.
Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes.
Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine.
Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve.

ONE-PAN FARRO WITH TOMATOES

One-Pan Farro with Tomatoes image

Categories Side Dinner Rice Sauté Healthy Quick & Easy Low Cal Organic

Number Of Ingredients 10

Ingredients

2 cups water
1 cup semi-pearled farro (see Note above for farro types)
1/2 piece 1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces 9 ounces grape or cherry tomatoes
1-1/4 teaspoons kosher or coarse sea salt
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon 1 tablespoon olive oil, plus extra for drizzling
2 pieces Few basil leaves, cut into thin ribbons
1/4 cup Grated parmesan cheese, for serving (optional)

Steps:

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons.
Thinly slice garlic cloves as well. Halve or quarter tomatoes.
Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes.
Bring uncovered pan (no lid necessary) up to a boil, then reduce 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, though I've never found it necessary, cook it for 5 additional minutes, until farro is more tender.
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. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

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