Didn’t have farro on hand, subbed in pearled barley and cooked based on directions, with a combo of chicken broth + water. DELICIOUS. You’re absolutely right - a perfect summer dish! Love your videos! I’ve been following the blog for so many years.
I've made this recipe many times! It's a great one pot meal. I go the vegan route, so I usually add a spoonful of nutritional yeast instead of Parmesan. I often make it with Roma tomatoes and yellow onions, simply because it's what I have on hand. If I get to the point of pulling basil cubes out of the freezer it does lose a bit of its summery freshness but hey, it still works!
This is our go to meal! We have tweaked this and called it farro pizza. After the dish is cooked, we put it in a pan, add slices of mozzarella and cooked sausage, and broil it to melt the cheese. So good!
Made it last night immediately after seeing this video. I added some squash from the garden, and cooked in stock. Pine nuts and parm at the end. It was delicious! Will for sure make this again and again.
I made this this week, using semi-pearled farro, and yellow onion and perhaps more cherry tomatoes than called for (but they needed to be used up!) and adding some sautéed chunks of zucchini about 5 minutes before the farro was done. Delicious and leftovers were great, too.
We eat this at least twice a month! I've made it a million times, and yet watching you make it, with your joyful personality, is like a form of self care :). You are the best, Deb!
One of my absolute favorite dishes! I always double it! I use vegetable or chicken broth to start. I add balsamic drizzle while still warm. Then I eat it cold for days!
I've been cooking and baking for more than 50 years and ever since Smitten Kitchen has entered my kitchen, I use Deb's recipes daily with joy and success. Thank you, thank you, thank you!
I have made this recipe so many times. I can't count how many times I've made it. I have it for breakfast with an egg stirred in; I've had it for dinner and added some cut-up chicken breast. I actually just had a bowl for lunch! I always use Parmesan and love the basil when I have some. This is way up on the top ten of my favorite recipes of all times.
I've been making this recipe no less than 1x a month for almost a decade. We double it and use it as a main dish, adding fried tofu. Literally have some in fridge right now. Also pretty easy to swap in barley with the same amount of water. Red pepper flakes can be used to turn this up or omit them to turn it way down. Thanks Deb, this is great.
I have been following your blog for years and now I am enjoying your cooking video! Very useful as I am a visual person. Thank you so much. I would love to see more savory dishes by you!
Same here! I love this recipe and have made it many, many times over the years, and my only change is to double it. I also like to serve it over a little leaf spinach which wilts from the heat from the dish - delicious!
Had our first indoor dinner party post pandemic last night. I served your broccoli slaw, blueberry muffins and this farro dish with Ina’sroasted salmon. The guests loved everything. Followed your farro recipe but increased the quantity by 50% ( to serve six). Also added one small cubed summer squash and one cubed medium zucchini. Turned out perfectly with a nice creamy texture. Thank you Deb.
I have been using your recipe for Years! Some subs which I use are dried tomatoes, and I often use my own frozen pesto when I don't have the fresh basil.
Okay love everything you do but seeing “visions” cookware is such a throwback to when I first started cooking umpteen years ago and how perfect for the visual!!!
This looks fantastic as is, or as a base for add ins. I would throw in a handful of fresh spinach at the end or some grilled shrimp, or both! With fresh summer tomatoes coming in season, I can't wait to try this!
As a seasoned cook, I am always looking for new recipes that are not only delicious, but also healthy. I love making this recipe (and so many of the others from Smitten Kitchen); however watching you ,Deb ,make them, with your great personality (fun, honest, sweet) is truly the "icing on the cake" ! Thank you ! I am sharing these with my daughter, who does enjoy and has tried some of my recipes, but I am so glad to have another great resource for her. And.... your videos make it so much easier for beginning cooks. Thank you for all !
Here is the brilliant thing about these videos, even though I’ve made this recipe before I immediately want to cook along with Deb whilst watching the video. I’m making it tonight for dinner!
I made the One-Pan Farro dish last night. It was GREAT! I loved it. I served it without any cheese (husband doesn't eat cheese), with basil and tomatoes from my garden. I could have upped the amount of tomatoes, I think, but it was still terrific. I had never had farro before, and I loved it. I served the dish with left-overs: some eggplant salad and some zucchini noodle salad.
Made it and loved it. Added the richness of chicken broth as the liquid. Stirred 1/4 cup Parmesan into the dish before serving. Amazing flavor mix at the end. Served it as a main dish.
One of my favorite SK recipes of all time, I'm so glad it now has a video! I've made this dozens of times over the years, it is the perfect hearty-but-light meal. I like to use stock instead of water for a little extra flavor, and sometimes add in more onion and tomatoes if I want it a bit saucier. Completely perfect on its own, or with roasted sausages on the side. Thanks for the great recipe, Deb!
First, I was the WORST cryer when slicing onions and I now slice onions without crying since COVID, March 2020 - got my taste and smell back after a few weeks but since then, I no longer react to a raw onion! Crazy, right?!? Second, tonight I made my one pot pasta dish with onions tomatoes garlic basil…and linguine…then I looked at today’s newsletter and saw your video for the farro dish! 😮Coincidence? I think not. I try hard to channel you 😊❤
I made it with barley since that is what I had. It took a little longer to cook but amazing flavor. Thanks for another way to use up by cherry tomatoes. I have made it twice now and used yellow cherry tomatoes since it is what I have now. I find this a great healthy alternative to having pasta with fresh tomato sauce. For a side I saute zucchini and onions. Please add more recipes with whole grains.
Your One-Pan Farro and Tomatoes along with your Quick Pasta and Chickpeas are my go to comfort food…so easy, so delicious. I wear red Onion Goggles when I slice, mince or chop my onions. They really work and are fun to wear. Love your videos.
Have you tried setting a wet paper towel on your cutting board? It absolutely works like a charm to soak up the onion fumes. Sometimes you have to wet again half-way through if you are doing a large onion.
Perfect timing, Deb! I just found a package of farro at the back of the pantry and you've given me the inspiration to use it. Really enjoying your YT videos- you're a natural!
After following you on Instagram for a while, I recently subscribed to your channel. I’ve now watched 3 videos and want to make all 3 recipes. Your videos are fun and casual; I’m so glad you started this wonderful way of showcasing your cooking and entertainment skills! I’m hooked 😁.
I have never made an SK recipe that didn't turn out great. I have been following for years and make more of Deb's recipes than any other social media cook.
I found this recipe last year and it made its way into my summer cooking rotation. It really is that good, and so low effort! Sourcing farro was my biggest problem (sometimes it's in the health food aisle at my grocery store instead of with the other grains).
This recipe is so easy and so delicious! I've been making it for years. I grow cherry tomatoes in the summer and use frozen ones in this dish during the winter.
This dish is in our regular rotation of weeknight dinners! I usually use homemade vegetable stock in place of the water, which gives it an even deeper flavor.
Well I was inspired by this, this evening. I often do something similar with orzo. Tonight I used bulghar wheat instead of farro, as that was in the cupboard. I crumbled in a veg stock cube for extra flavour and at the end, added some buffalo mozzerella ( in the fridge) and some mint with the basil, which did give a lovely summery lift, in counterpoint to the rain outside. It was delish and I think I'll be using the rest of the bag of bulghar in the near future.
So excited to see you make this, even though (maybe because) I don't need to see you do it-- this is one of my favorite recipes of yours and I cook it in the summer, winter, any time at all, and it's always delicious. My whole family loves it so I'm always irritated when there aren't enough leftovers.
Yummy! I was out of farro, so I used barley and I was almost out of not-so-good grape tomatoes, so I used a can of diced tomatoes. It was delish and I can't wait to eat the leftovers tomorrow. This is going to become a regular in the rotation. Thank you!
The first time I made this my husband did not believe that there was no special, extra "something" besides the humble ingredients. So I just told him it was magic.
I made this dish for supper tonight, and served it with seared Arctic char. It’s a meal worthy of a last supper request. Soooo delicious! Thanks kindly Deb. PS I made no tweaks to the recipe.
Found your video by accident and I haven’t cooked this yet but I wanted to let everyone know that watching you is better than any anti depressant🤩 and now I’m going out to buy farro 💜🎯💜
This recipe is an absolute staple for me and my partner. Like, seriously once a week on average. Every time we make it I offer up silent thanks to Deb and the Smitten Kitchen.
Deb, apparently the chemicals in onions are attracted to water; hence your eyes. If you wet a paper towel (or other cloth) and place it beside your chopping board, the chemicals will migrate in that direction. I tried it and it seemed to work better than all the other methods I've experimented with over the decades.
We love this recipe! I make this almost every week in the winter, I never thought about having it in the summer. Couldn't agree more with the 10 minutes of prep an 30 minutes of whatever you want, it really is such an amazing recipe, for taste, and convenience. I'm loving your youtube channel! Had so much fun making the blueberry muffins with my blueberry loving 6 year old!
Wow! This looks delicious! I'm gonna make it ASAP. Since I rarely have fresh basil around.... but I do have basil pesto that I purchase at Sams Club ... and then freeze, I think I'll use that. Seems like the perfect resolution. My friend, Lola, in Spain told me about your TH-cam channel. You've gone international!! Thanks!
This is one of my favorite SK recipes (though there are many favorites!) I usually double this, and it's great the way it's written. That said, I often add extra veggies if I need to use them up: spinach, kale, leftover roasted veggies, even legumes if I really want a protein fix.
I've seen this on the site but haven't tried it as I'm not that into tomatoes. But after watching this, maybe... I _am_ that into tomatoes? I'm very excited for even more videos!
On your advice, I went with the package instructions, which said use 4 cups water and cook for 45 minutes-1 hour. So it was way too soupy, but delicious. I’m making it tonight, with less water.
I’ve been a subscriber to your emails fir forever but I’ve just watched you for the first time and OY!!! I LOVE you ! You are way too cute! Running out to buy farro right now … but will need to make it as a side because my family will look at me like I’m crazy if I try to serve it as meal lol!
Looks delicious. In the winter when the cherry tomatoes don't look good could you use good quality canned, drained plum tomatoes? It's summer but always thinking ahead
While I've never made it with canned, I've heard from many readers over the years that they've used canned diced or chopped whole tomatoes and it worked just fine. Don't drain it.
It feels barely possible to make this recipe even easier, but one tiny tweak I like is to make this in a 9 inch skillet instead of a regular saucepan, then serve it straight from the skillet instead of moving to a bowl :)
cut the onion differently and you won't cry anymore.. You cut horizontal through the root and then lay the halves face down and cut parallel through the onion to the table top (not through the root) Then cut parallel lines pointing knife towards the root.. (again, don't cut through the root). THEN cut your slices(parallel to the root). Everything chops in perfect chunks and its so quick your eyes won't burn
This looks healthy and maybe delicious but I had my fingers crossed for a dessert this week... maybe next week? Incidentally I tried the Frozen Watermelon Mojito last night for the first time and it was definitely a winner.
Absolutely. Might need an adjustment in liquid or cooking time -- I'd default to whatever the package says for 1 cup dry -- but it absolutely will work.
I just bought farro for the first time (Roland brand Pearled Italian Farro). The cooking directions say rinse ONE CUP of farro, add FOUR CUPS of water and bring to a boil then simmer for 20 minutes. Since I do not want to waste any farro; can anyone tell me why the amount of water needed, as per the package directions, is twice as much as Deb uses?? Thanks.
Does it want you to cook it pasta-style and then drain it? If it's not clear, I'd stick with the recipe. You can always add more water and cook it longer if needed. The recipe is forgiving.
Have you made this One-Pan Farro dish? Let me know if you tweaked it, or what you served it with!
Didn’t have farro on hand, subbed in pearled barley and cooked based on directions, with a combo of chicken broth + water. DELICIOUS. You’re absolutely right - a perfect summer dish! Love your videos! I’ve been following the blog for so many years.
I've made this recipe many times! It's a great one pot meal. I go the vegan route, so I usually add a spoonful of nutritional yeast instead of Parmesan. I often make it with Roma tomatoes and yellow onions, simply because it's what I have on hand. If I get to the point of pulling basil cubes out of the freezer it does lose a bit of its summery freshness but hey, it still works!
This is our go to meal! We have tweaked this and called it farro pizza. After the dish is cooked, we put it in a pan, add slices of mozzarella and cooked sausage, and broil it to melt the cheese. So good!
Made it last night immediately after seeing this video. I added some squash from the garden, and cooked in stock. Pine nuts and parm at the end. It was delicious! Will for sure make this again and again.
I made this this week, using semi-pearled farro, and yellow onion and perhaps more cherry tomatoes than called for (but they needed to be used up!) and adding some sautéed chunks of zucchini about 5 minutes before the farro was done. Delicious and leftovers were great, too.
Deb is such a natural in front of the camera it’s really astounding - what a joy to watch!
We eat this at least twice a month! I've made it a million times, and yet watching you make it, with your joyful personality, is like a form of self care :). You are the best, Deb!
I swear by my onion goggles. Worth the space in the kitchen drawer. No tears or irritation.
One of my absolute favorite dishes! I always double it! I use vegetable or chicken broth to start. I add balsamic drizzle while still warm. Then I eat it cold for days!
This is my favorite of all of your recipes, so simple, so wholesome, so good.
I've been cooking and baking for more than 50 years and ever since Smitten Kitchen has entered my kitchen, I use Deb's recipes daily with joy and success. Thank you, thank you, thank you!
I have made this recipe so many times. I can't count how many times I've made it. I have it for breakfast with an egg stirred in; I've had it for dinner and added some cut-up chicken breast. I actually just had a bowl for lunch! I always use Parmesan and love the basil when I have some. This is way up on the top ten of my favorite recipes of all times.
one of my go-to recipes for years!
I've been making this recipe no less than 1x a month for almost a decade. We double it and use it as a main dish, adding fried tofu. Literally have some in fridge right now. Also pretty easy to swap in barley with the same amount of water. Red pepper flakes can be used to turn this up or omit them to turn it way down. Thanks Deb, this is great.
I prepared this exactly and it was so very good. It was even better leftover and even cold! What a great recipe!
I have been following your blog for years and now I am enjoying your cooking video! Very useful as I am a visual person. Thank you so much. I would love to see more savory dishes by you!
Thanks,l know how to cook farro now.l will try it out.
I watched you make this in the morning and then made it for dinner tonight. Divine!!!
I've made this a bunch over the years, the only change I make is that I double it, because it makes excellent leftovers! 😍
Same here! I love this recipe and have made it many, many times over the years, and my only change is to double it. I also like to serve it over a little leaf spinach which wilts from the heat from the dish - delicious!
does it freeze well?? I imagine that leftovers of this would really be excellent indeed...
Thank you!
Had our first indoor dinner party post pandemic last night. I served your broccoli slaw, blueberry muffins and this farro dish with Ina’sroasted salmon. The guests loved everything.
Followed your farro recipe but increased the quantity by 50% ( to serve six). Also added one small cubed summer squash and one cubed medium zucchini. Turned out perfectly with a nice creamy texture. Thank you Deb.
I have been using your recipe for Years! Some subs which I use are dried tomatoes, and I often use my own frozen pesto when I don't have the fresh basil.
Okay love everything you do but seeing “visions” cookware is such a throwback to when I first started cooking umpteen years ago and how perfect for the visual!!!
This looks fantastic as is, or as a base for add ins. I would throw in a handful of fresh spinach at the end or some grilled shrimp, or both! With fresh summer tomatoes coming in season, I can't wait to try this!
As a seasoned cook, I am always looking for new recipes that are not only delicious, but also healthy. I love making this recipe (and so many of the others from Smitten Kitchen); however watching you ,Deb ,make them, with your great personality (fun, honest, sweet) is truly the "icing on the cake" ! Thank you ! I am sharing these with my daughter, who does enjoy and has tried some of my recipes, but I am so glad to have another great resource for her. And.... your videos make it so much easier for beginning cooks. Thank you for all !
Here is the brilliant thing about these videos, even though I’ve made this recipe before I immediately want to cook along with Deb whilst watching the video. I’m making it tonight for dinner!
This was your first savory recipe I ever made …. Such a creamy feel - I end up eating it all and forgetting to share with my family.
I made the One-Pan Farro dish last night. It was GREAT! I loved it. I served it without any cheese (husband doesn't eat cheese), with basil and tomatoes from my garden. I could have upped the amount of tomatoes, I think, but it was still terrific. I had never had farro before, and I loved it. I served the dish with left-overs: some eggplant salad and some zucchini noodle salad.
Made it and loved it. Added the richness of chicken broth as the liquid. Stirred 1/4 cup Parmesan into the dish before serving. Amazing flavor mix at the end. Served it as a main dish.
One of my favorite SK recipes of all time, I'm so glad it now has a video! I've made this dozens of times over the years, it is the perfect hearty-but-light meal. I like to use stock instead of water for a little extra flavor, and sometimes add in more onion and tomatoes if I want it a bit saucier. Completely perfect on its own, or with roasted sausages on the side. Thanks for the great recipe, Deb!
First, I was the WORST cryer when slicing onions and I now slice onions without crying since COVID, March 2020 - got my taste and smell back after a few weeks but since then, I no longer react to a raw onion! Crazy, right?!? Second, tonight I made my one pot pasta dish with onions tomatoes garlic basil…and linguine…then I looked at today’s newsletter and saw your video for the farro dish! 😮Coincidence? I think not. I try hard to channel you 😊❤
I made it with barley since that is what I had. It took a little longer to cook but amazing flavor. Thanks for another way to use up by cherry tomatoes. I have made it twice now and used yellow cherry tomatoes since it is what I have now. I find this a great healthy alternative to having pasta with fresh tomato sauce. For a side I saute zucchini and onions. Please add more recipes with whole grains.
Your One-Pan Farro and Tomatoes along with your Quick Pasta and Chickpeas are my go to comfort food…so easy, so delicious. I wear red Onion Goggles when I slice, mince or chop my onions. They really work and are fun to wear. Love your videos.
I haven’t tried this recipe but totally agree on the quick pasta and chickpeas as a favorite comfort food!!!!
Have you tried setting a wet paper towel on your cutting board? It absolutely works like a charm to soak up the onion fumes. Sometimes you have to wet again half-way through if you are doing a large onion.
I like when you review the comments and talk about how the experience of cooking should be discussed more!
Perfect timing, Deb! I just found a package of farro at the back of the pantry and you've given me the inspiration to use it. Really enjoying your YT videos- you're a natural!
Am making this again tonight! Have made it many times, and we love it!
This is a long time house favorite of ours. Infact all you videos so far have be recipes in our regular eating rotation. Love you recipes!!!
After following you on Instagram for a while, I recently subscribed to your channel. I’ve now watched 3 videos and want to make all 3 recipes. Your videos are fun and casual; I’m so glad you started this wonderful way of showcasing your cooking and entertainment skills! I’m hooked 😁.
I have never made an SK recipe that didn't turn out great. I have been following for years and make more of Deb's recipes than any other social media cook.
@@vickigrice4663 thx! Good to know 👏🏻.
I have been LOVING these videos! I made this dish a few years ago and loved it and now I want to make it again!
Wonderful and simple
I have made this, and shared your recipe, many times. It's for sure a top favorite!
I found this recipe last year and it made its way into my summer cooking rotation. It really is that good, and so low effort! Sourcing farro was my biggest problem (sometimes it's in the health food aisle at my grocery store instead of with the other grains).
Ooh I’m glad you noted the suggestion of mint and feta. I have gobs of tomatoes and mint in the garden and feta in the fridge. Dinner done!
This recipe is so easy and so delicious! I've been making it for years. I grow cherry tomatoes in the summer and use frozen ones in this dish during the winter.
You had me at farro. Love this grain and this recipe is so simple and appealing. Will be making it real soon.
This dish is in our regular rotation of weeknight dinners! I usually use homemade vegetable stock in place of the water, which gives it an even deeper flavor.
added mushrooms - was easy and delicious!! Thanks!
Another fav! Obviously perfect as is, but I’ve also taken to adding a heaping pile of shaved fennel if I have it and it’s magic!
I am making this right now. Thanks.
I'm loving your new videos on Wednesdays. This sounds amazing and will make a great meal prep recipe for lunches next week.
I can hardly wait to try this!
Love her sweet little comments on the side and now I'm going to order her cookbook.
i'm definitely going to make this!
Well I was inspired by this, this evening. I often do something similar with orzo. Tonight I used bulghar wheat instead of farro, as that was in the cupboard. I crumbled in a veg stock cube for extra flavour and at the end, added some buffalo mozzerella ( in the fridge) and some mint with the basil, which did give a lovely summery lift, in counterpoint to the rain outside.
It was delish and I think I'll be using the rest of the bag of bulghar in the near future.
So excited to see you make this, even though (maybe because) I don't need to see you do it-- this is one of my favorite recipes of yours and I cook it in the summer, winter, any time at all, and it's always delicious. My whole family loves it so I'm always irritated when there aren't enough leftovers.
Excited to try this tonight with the gorgeous tomatoes I saw at the market last night!
Love that bowl! Can't wait to make this...
This was delicious and inordinately easy!!!!
Yummy! I was out of farro, so I used barley and I was almost out of not-so-good grape tomatoes, so I used a can of diced tomatoes. It was delish and I can't wait to eat the leftovers tomorrow. This is going to become a regular in the rotation. Thank you!
I haven’t made it before but I will now. I’ve got farro on my shopping list.
Our favorite, quick go to meal!
We make this recipe on a weekly basis in the summer. I have it with many friends.
Hi Deb! I made this last night and added it a little ground bison for extra protein. It was delicious! It really did taste like summer. Thanks 😊
The first time I made this my husband did not believe that there was no special, extra "something" besides the humble ingredients. So I just told him it was magic.
I made this dish for supper tonight, and served it with seared Arctic char. It’s a meal worthy of a last supper request. Soooo delicious! Thanks kindly Deb.
PS I made no tweaks to the recipe.
Found your video by accident and I haven’t cooked this yet but I wanted to let everyone know that watching you is better than any anti depressant🤩 and now I’m going out to buy farro 💜🎯💜
Deb-where do I get this pot you used? Love it! I wish I could be as natural as you in front of the camera :)
This recipe is an absolute staple for me and my partner. Like, seriously once a week on average. Every time we make it I offer up silent thanks to Deb and the Smitten Kitchen.
Made it tonight and was a hit!
Deb, apparently the chemicals in onions are attracted to water; hence your eyes. If you wet a paper towel (or other cloth) and place it beside your chopping board, the chemicals will migrate in that direction. I tried it and it seemed to work better than all the other methods I've experimented with over the decades.
Made this many, many times...it's delicious!!
We love this recipe! I make this almost every week in the winter, I never thought about having it in the summer. Couldn't agree more with the 10 minutes of prep an 30 minutes of whatever you want, it really is such an amazing recipe, for taste, and convenience. I'm loving your youtube channel! Had so much fun making the blueberry muffins with my blueberry loving 6 year old!
I love farro. I have to make this when our homegrown tomatoes come in.
Wow! This looks delicious! I'm gonna make it ASAP. Since I rarely have fresh basil around.... but I do have basil pesto that I purchase at Sams Club ... and then freeze, I think I'll use that. Seems like the perfect resolution. My friend, Lola, in Spain told me about your TH-cam channel. You've gone international!! Thanks!
This is one of my favorite SK recipes (though there are many favorites!) I usually double this, and it's great the way it's written. That said, I often add extra veggies if I need to use them up: spinach, kale, leftover roasted veggies, even legumes if I really want a protein fix.
Love making this recipe! Great way to get all your whole grains (fiber)
Def gonna make this! Looks so good!
Love your videos Deb! Thanks!
I've seen this on the site but haven't tried it as I'm not that into tomatoes. But after watching this, maybe... I _am_ that into tomatoes? I'm very excited for even more videos!
It's so good! I am biased, but I think you'll love it.
love your videos!!
Deb, I have a hard time finding fresh basil that's fresh. Can I sub freeze dried basil?
Absolutely. Or skip it. Other herb flavor profiles could work too!
What is an alternative to Farro? I couldn't find any at my grocery. How about bulgar or quinoa?
Onion goggles!! My go-to anytime I don't feel like just soldiering on. They work over my glasses... you know how to find.
On your advice, I went with the package instructions, which said use 4 cups water and cook for 45 minutes-1 hour. So it was way too soupy, but delicious. I’m making it tonight, with less water.
I’ve been a subscriber to your emails fir forever but I’ve just watched you for the first time and OY!!! I LOVE you ! You are way too cute! Running out to buy farro right now … but will need to make it as a side because my family will look at me like I’m crazy if I try to serve it as meal lol!
We loved this! Added some chopped rotisserie chicken for my meat-eater husband. Perfect!
Was just wondering what to serve with leftover roast chicken!
Looks delicious. In the winter when the cherry tomatoes don't look good could you use good quality canned, drained plum tomatoes? It's summer but always thinking ahead
While I've never made it with canned, I've heard from many readers over the years that they've used canned diced or chopped whole tomatoes and it worked just fine. Don't drain it.
It feels barely possible to make this recipe even easier, but one tiny tweak I like is to make this in a 9 inch skillet instead of a regular saucepan, then serve it straight from the skillet instead of moving to a bowl :)
cut the onion differently and you won't cry anymore.. You cut horizontal through the root and then lay the halves face down and cut parallel through the onion to the table top (not through the root) Then cut parallel lines pointing knife towards the root.. (again, don't cut through the root). THEN cut your slices(parallel to the root). Everything chops in perfect chunks and its so quick your eyes won't burn
This looks healthy and maybe delicious but I had my fingers crossed for a dessert this week... maybe next week? Incidentally I tried the Frozen Watermelon Mojito last night for the first time and it was definitely a winner.
Dessert coming Wednesday!
Please, where did you get your olive oil container? Very nice video.
It's this (amzn.to/3d8biyN) but it appears to be out of stock. I'm sure there are others just as good!
Do you have a tabouli recipe?
This looks good.
Not yet!
@@smittenkitchening thank you
“Things you can cook while chilling and drinking wine” 😊
This looks great!! How long do you cook it for?
About 30 -- full recipe is here: smittenkitchen.com/2013/07/one-pan-farro-with-tomatoes/
Could we use other grains (quinoa, brown rice, wheat berries, etc)?
Absolutely. Might need an adjustment in liquid or cooking time -- I'd default to whatever the package says for 1 cup dry -- but it absolutely will work.
Hi Deb, love the new channel. Could you use a chopped regular size tomato instead?
Yes you can!
Even Weight Watcher approved! This is going to be sooo good. I love farro!
If I'm cutting a buncha crying onions, I do it under my range hood. Works great for me.
My teenage kids wear swim goggles when they are helping me cook and have to cut onions. They work to keep you from crying!
Forget the basil at the end and just add a dab of pesto. Dreamy!
would bulghur wheat work instead of farro? its all I have
I think so; it might just need a different liquid level or cooking time (just check the package for guidance)
I just bought farro for the first time (Roland brand Pearled Italian Farro). The cooking directions say rinse ONE CUP of farro, add FOUR CUPS of water and bring to a boil then simmer for 20 minutes. Since I do not want to waste any farro; can anyone tell me why the amount of water needed, as per the package directions, is twice as much as Deb uses?? Thanks.
Does it want you to cook it pasta-style and then drain it? If it's not clear, I'd stick with the recipe. You can always add more water and cook it longer if needed. The recipe is forgiving.
I used one cup farro and two cups water; it turned out great! Thanks a lot for replying.
@@cookiequeen3291 I’m cooking mine now, using the amounts that you used. Fingers crossed it turns out❤️
Little known fact, farro is actually not originally Italian. It is an ancient Egyptian grain imported from Egypt to Rome to feed the masses