One-pan farro with tomatoes from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on August 31, 2024

    There is no red pepper used in this recipe, dried red pepper flakes, yes but not fresh red pepper. Anyway, it was delicious and the timing and amount of water used were perfect.

  • lholtzman on December 28, 2020

    A bit salty. Reduce to 1 tsp salt. This is a great recipe to use out of season tomatoes. Subbing parsley for basil works well.

  • kgiven on October 24, 2019

    Easy and delicious! Used pearled instead of semi-pearled because that was all I could find, and the reduced cooking time worked fine.

  • TrishaCP on August 26, 2018

    This recipe really worked for us. I used a large chop on the onions, and some small tomatoes from our garden that had been languishing for a while. (I guess the cherry tomatoes give it more texture?) I was really generous with the red pepper flakes, and we liked it that way.

  • mindyb on May 21, 2018

    This recipe is in our regular rotation- hearty, forgiving, and great if you have a vegan in the house. Timing should just be a guideline given all the different types of farro. We slice the onion into thin half-moons and it works fine. Sometimes we need to add additional water.

  • StoicLoofah on May 04, 2018

    We loved this recipe. Agreed that the onions should have been in a large chop.

  • Grywhp on September 24, 2016

    My farro needed the extra 5 minutes to cook. Used fresh cherry tomatoes from my garden and a good glug or two of white wine. Thought it turned out nice and creamy, but I treated the cooking process more like a risotto. Would make with homemade vegetable stock next time and keep the addition of white wine

  • pistachiopeas on May 03, 2015

    This is good but not a substitute for the one-pan pasta that inspired it.

  • westminstr on October 28, 2014

    This was decidedly not a hit at our house. The main culprit was the long pieces of onion which caused my son to have a meltdown. I should have chopped them finely (I was worried they would be too harsh if I did that, because they weren't sauteed first). The dish was a bit stodgy as well. I subbed barley for farro, but I don't think that was the problem.

  • Emily Hope on September 05, 2013

    Given her raves about this dish, I had high hopes, but we thought it was just so-so. One-note and a bit bland (even with excellent sungolds). Improved somewhat by the addition of some leftover braised kale and an egg on top, but not one that we'll be repeating.

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