One-Pot Tomato Farro with Sausages

This recipe from Smitten Kitchen could be the ultimate easy weeknight meal. Throw a bunch of ingredients in a pot and watch them turn into a beautifully balanced meal of healthy grains coated in a fresh and light tomato sauce. I added some browned Italian sausage here for more flavor and bulk, but I've also made a vegetarian version and added more tomatoes and it was equally delicious. Leftovers reheat very nicely, making this a must have lunch for my new routine. 


One-Pot Tomato Farro with Sausages:

• Combine 1 c. farro* and 1 3/4 c. cold water in a pot.
• Add in 1 pt. halved grape tomatoes, 1/2 thinly sliced onion, 1 tbsp. olive oil, a pinch of red chili flakes, and a large pinch of salt and pepper.
• Bring the whole pot to a boil, then lower to a simmer and cook for 30 minutes, or until farro is al dente and most of the liquid has been absorbed.**
• Meanwhile, add 1/2 lb. crumbled Italian sausage to a hot pan and break up with the back of a wooden spoon.
• Cook sausage until browned and cooked through.
• Stir the sausage into the cooked farro, along with 1/4 c. grated Parmesan cheese, 2 tbsp. fresh torn basil, and 1 tbsp. extra virgin olive oil.
• Divide onto plates and enjoy.

Serves two-four

*It's important to use semi-pearled farro that cooks in about 30 minutes.

**If you find that you still have a lot of liquid, just drain some off.