Mediterranean-Style Farro With Roasted Tomatoes
I just finished a 10-day cleanse and have been torturing myself by looking a beautiful recipes the entire time. I was looking at Food52, my favorite food site, and they posted this amazing farro photo on their Instagram account. I wasted no time, went straight to the kitchen and got to work. This lovely and simple recipe was the result.
Farro with Roasted Tomatoes
- 1 cup farro
- 1 carton cherry tomatoes, halved
- 1/2 sweet onion, thinly sliced
- 1/2 cup dry white wine
- large fistful fresh Italian parsley + basil
- 3 T butter (big fan of Plugra)
- a few dollops extra virgin olive oil (I always use Lucini Italia)
- smoked sea salt (Maldon is the best)
- 1 t red pepper flakes
- sea salt
Preheat your oven to 425 degrees Fahrenheit. Cut and clean your tomatoes and place them on a cookie sheet with a good dollop of olive oil, sea salt and pepper flakes. Massage the tomatoes until they're evenly covered and place in the oven. They’ll roast for about 25 minutes or so. You want them to be salty, sweet and wrinkly!
Bring your farro to a boil in about 3 cups of water with a pinch of salt and oil in the water. Reduce heat and cook for about 15 minutes.
Place your onions in a frying pan with a swig of olive oil and generous pinch of smoked salt. You’ll work them on medium-high heat until they caramelize. You want them super soft and golden. Once they reach this state (takes about 10 minutes or so) add the splash of white wine and cook off with high heat. Remove the onions and add your butter to the pan. Melt the butter and let it brown, about 3 minutes.
Chop your herbs. Combine farro, roasted tomatoes, caramelized onions and fresh herbs in a lovely serving bowl. Drizzle the browned butter on top and mix well. Dust with sea salt if desired!