One-Pot Sun-Dried Tomato Farro

Steps to make

1. 1

   Heat oil and cook onion

   5 min
   

   In a large lidded pot over medium heat, heat 2 tablespoons sun-dried tomato oil. Add 1 diced yellow onion and cook, stirring occasionally, until translucent, about 5-7 minutes.

2. 2

   Add sun-dried tomatoes, garlic, fennel, and farro

   2 min
   

   Add ¼ cup minced sun-dried tomatoes, 3 thinly sliced garlic cloves, ½ teaspoon fennel seeds, and 1 cup semi-pearled farro. Toast, stirring, until fragrant, about 2-3 minutes.

4. 3

   Add stock, tomatoes, lemon peel, and salt

   1 min
   

   Add 2 cups low-sodium chicken or vegetable stock, 1 pint cherry tomatoes, lemon peel, and ½ teaspoon kosher salt.

5. 4

   Cook

   45 min
   

   Bring to a boil and cover the pot with a tight-fitting lid. Reduce the heat to low and cook until the farro is tender and the liquid is absorbed, about 40-45 minutes.

6. 5

   Serve

   

   Serve garnished with fresh basil and a sprinkle of freshly ground black pepper.