As you know… I love farro. If you didn’t know this, now you do. I have posted many farro recipes but this one may be my favorite thus far. This time last year I made a similar recipe from Smitten Kitchen and bookmarked it to make it again this year. Making a few changes, adding kale and sausage, we found it to be a perfect late summer weeknight meal.
If you have tomatoes in your garden or if you start to see them at your market, now is the time to pick them up and take them home with you. Tomatoes are perfectly ripe and juicy right now. I took a few from my friends garden and picked up some more at the farmers market to make this dish. The tomatoes were so sweet and fresh that they almost didn’t make it to the pot.
This recipe only requires one large pot and 30 minutes of your time. And the result is pure summer bliss – bursting tomatoes, simmering away fragrantly with full flavored Italian sausage, crunchy kale and comforting cheese. Oh and that farro I was telling you about, it cooks into a chewy hearty grain, unlike and superior to (in my opinion) all of the other grains.
Here are a few more hearty farro recipes:
Use fresh cherry tomatoes and kale to make this easy one-pan summer meal.
- 2 cups water
- 1 cup semi-pearled farro
- 1/2 yellow onion, chopped
- 2 cloves of garlic, minced
- 1/4 lb Italian sausage, casings removed
- 9 ounces cherry tomatoes
- 1 1/4 teaspoons kosher or coarse sea salt
- 1/4 teaspoon red pepper flakes (to taste)
- 1 tablespoon olive oil, plus extra for drizzling
- 4 large kale leaves, stems removed and leaves torn into large pieces
- 5-10 basil leaves, cut into thin ribbons
- Grated parmesan cheese, for serving (optional)
- Place water and farro in a medium saucepan to presoak (5 to 10 minutes sufficient). Place faro pan over medium heat and start adding each ingredient to the pot as you finish preparing it. Cut onion in half then dice half of the onion and reserve the other half for another use. Thinly slice garlic cloves. Halve or quarter tomatoes. Remove Sausage from casing and add it to the pot. Add salt, red pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When there's 5 minutes left add in the torn kale leaves and toss them into the mixture. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed.
- Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately.