Amazingly flavorful, this recipe for One-Pot Sun-Dried Tomato Farro is quick and easy to prepare, requiring less than an hour. The combination of sun-dried and sweet cherry tomatoes with nutty and chewy whole grains, all enhanced with the aromatic flavors of fennel seeds, onion, garlic and fresh basil, is mouthwateringly good. It’s an easy, Italian-tinged weeknight meal that you’ll fix again and again.
Use oil from your sun-dried tomato jar to cook the onions until translucent. Then add the sun-dried tomatoes along with garlic, fennel seeds and semi-pearled farro. Toast for a few minutes before adding the chicken stock, cherry tomatoes, lemon peel and salt. Opt for vegetable stock for a vegan version. Cook on low heat until the farro is tender and the liquid is absorbed. Serve garnished with torn basil and a sprinkle of freshly ground black pepper. Enjoy!
To make the One-Pot Sun-Dried Tomato Farro, you will need the following ingredients:
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.
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.
Add 2 cups low-sodium chicken or vegetable stock, 1 pint cherry tomatoes, lemon peel, and ½ teaspoon kosher salt.
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.
Serve garnished with fresh basil and a sprinkle of freshly ground black pepper.
Give this flavorful and delicious One-Pot Sun-Dried Tomato Farro recipe a go and see what you think. Don't forget to leave a review below, and tag us on Instagram using @cookmerecipes. Enjoy cooking!
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