2 Tbs. extra-virgin olive oil
1 medium onion, finely chopped
1 cup farro
3 cloves garlic, minced
3 cups boiling water
1/4 cup grated parmesan
1/2 tsp. kosher salt
freshly ground black pepper
Add-in
2 Tbs. extra-virgin olive oil
1 cup chopped fresh tomatoes
1 cup grated zucchini
1/4 cup basil leaves, minced
1. Heat the oil in a large, heavy pot over medium heat until shimmering hot. Add the onion and cook, stirring often, until tender, 3-4 minutes.
2. Pulse the farro in a blender until about half of the grains are broken into smaller pieces. Add the farro and garlic to the pot and stir until fragrant, about 30 seconds.
3. Stir in the water. Reduce the heat to low, cover, and cook until most of the liquid has been absorbed and the farro is still chewy about 20 minutes, stirring occasionally.
4. While farro cooks, toss the Add-in ingredients together in a medium bowl and set aside.
5. Uncover, increase the heat to medium-high, and stir constantly until the farro is creamy and tender, about 5 minutes. If it’s still too chewy, add 1/2 cup of boiling water and continue stirring until thender, about 5 minutes.
6. Stir in the parmesan and the tomato basil mixture from step 4. Season with up to 1/2 tsp. of salt and pepper to taste.