What's For Lunch: Farro with Tomatoes and Basil

Farro with Tomatoes and Basil

This recipe was inspired by a farro spaghetti recipe I found in Whole Living's July/August 2012 issue.  This is my version, using straight up farro (a whole grain that is similar to a rice, plump like barley, but with the texture of a wheat berry) instead of spaghetti, lots more garlic (partners, beware!) and a mixture of tomatoes.  It is light and fresh - perfect for a midday meal.  Serve with some sliced ciabatta bread and a glass of white wine and it's a fancy ladies lunch...ooh that gives me an idea!  I hope you enjoy it.

Ingredients:

3 organic tomatoes on the vine, coarsely chopped
1 1b of organic sugar plum tomatoes, sliced in half
6-8 cloves of garlic, thinly sliced
1 1/2 cups of extra-virgin olive oil (get the good stuff out for this recipe!)
1 tsp red pepper flakes
1 cup of fresh basil leaves, chopped or sliced in chiffonade
Kosher salt
3/4 cup chopped marcona almonds (I used the roasted, salted kind from Trader Joe's)
2 cups farro
5 cups water

1. Rinse farro well or soak overnight.  Combine farro and water in a saucepan.  Bring to a boil.  Reduce heat to a simmer, cover and cook for 15-30 minutes until tender.  Drain water, if any.  Set aside in a serving dish.

2. Combine tomatoes, olive oil, garlic, pepper flakes, basil and few pinches of salt in a bowl.  Set aside for at least an hour.  (I let mine sit for 3 hours).

3.  Pour tomato mixture over farro in serving bowl.  Top with almonds and fresh basil leaves for garnish.