One-Pan Farro with Tomatoes

• 1 cup semi-pearled farro
• 2 cups water
• 1/2 onion, thinly sliced
• 2 cloves garlic
• 9 oz. cherry or grape tomatoes
• 1 1/4 tsp. kosher salt
• up to 1/4 tsp. crushed red pepper flakes
• 1 Tbsp. olive oil, plus extra for drizzling
• Few basil leaves, cut into thin ribbons
• Grated Parmesan cheese

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.

Serves 4 as a side, two as main.

VERDICT:  The recipe notes to adapt if "your package of farro gives you a different recommended water level or cooking time."  I had ten-minute farro from Trader Joe's, so I simmered the whole thing with a lid for twelve minutes and let it sit for five, as instructed on the package.  It turned out beautifully risotto-like, with surprisingly deep flavor for the amount of time and effort involved.  Genius recipe--keep!