One-Pan Farro with Tomatoes

A carb with a ton of flavor that I don’t have to feel guilty about eating? Sign me up! I was intimidated by farro for a long time, imagining that it was one of those ingredients that you had to soak and cook for hours upon hours. So it was a wonderful surprise when I discovered that it takes about the same amount of time to cook as rice, but, in my opinion, is much hardier.

Many of you will recognize the origins of this recipe – the one-pan pasta that was all over Pinterest a few months ago. Before I got around to trying it, Deb Perelman of Smitten Kitchen, my favorite food blog, took it on and then improved it with farro. I am eternally grateful to her.

Green Salad