- ½ cup (pearled) farro*
- 1 cup water
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 cups cherry tomatoes
- 3 tablespoon good quality balsamic vinegar
- 2 teaspoons fresh minced rosemary
- 2 teaspoons fresh minced parsley
- 1 teaspoon fresh minced thyme
- 1 teaspoon fresh minced sage
- 1 ounce goat cheese
- Combine water and farro in a pot. Bring to a boil, reduce to a simmer, and cover with a liquid. Let cook for 25-30 minutes until farro is tender, adding ¼ cup more water if needed to soften grain. Remove from heat and stir.
- While farro cooks, head olive oil over medium-low heat in a skillet. Add minced garlic and cook for 1 minute. Stir in tomatoes and balsamic vinegar. Cook tomatoes until warm and soft, 4-5 minutes. Press tomatoes with the back of a wooden spoon until the tomato burst. Add herbs and cook for another 2 minutes.
- Once tomatoes are bursted and farro is done, add farro to the skillet with the tomatoes and cook until farro absorbs some of the tomato juice.
- Divide into two bowls, sprinkle with goat cheese, and serve.
There are different types of farro: pearled, semi-pearled, and whole. While I prefer the whole (all nutrients are still intact), pearled farro makes for a quick meal. If wanting to use semi-pearled or whole farro, increase the cooking time and add more water as needed.