Farro with Roasted Tomatoes & Balsamic Vinegar

farro with roasted tomatoes & balsamic vinegar

Farro is a nutty, lucious grain often used in mediterranean cooking. It is a fine alternative to potatoes, or rice and is versatile–it goes with any kind of meat and most veggies. This recipe is a quick variation to add some zing to your dinner. Farro is also very nutritious!

Prep Time: 3 minutes

Cooking Time: 25 minutes

The basic water:farro recipe is 2:1. Use a heavy bottomed pot is important to prevent scorching.

– 2 cups water
– 1 cup farro
– 1 cup grape tomatoes
– 1 1/2 tsp balsamic vinegar
– 2 tsp salt
– 1/2 tsp pepper
– 2 tsp olive oil

Cooking instructions:
– Heat salted water (1 tsp salt) to a rolling boil; add farro and turn heat to medium-low.
– Line a cookie sheet with foil.
– Toss tomatoes, salt, pepper and olive oil until the tomatoes are coated.
– Place tomatoes under the broiler at 425 for about 15 minutes (until soft).
– When the farro has absorbed all of the liquid in the pan, toss with the vinegar.
– Drain any excess oil from the tomatoes and carefully mix into the farro.
– Serve immediately.