- 2 cups water
- 1 cup semi-pearled* farro (see note)
- 1/2 large onion
- 9 ounces cherry tomatoes
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon red pepper flakes, plus more to taste
- 1 tablespoon olive oil
- 1 large or 2 small basil leaves, julienned
- 2 ounces mozzarella cheese, grated or torn or cut into large chunks
- Grated Parmesan cheese, for garnish
- Balsamic reduction, for garnish
Place the water and farro in a medium saucepan to presoak for a few minutes while you prepare the other ingredients.
Thinly slice the onion into quarter-moons and add it to the saucepan.
Halve or quarter the tomatoes and add them to the pan as well.
Season everything in the pan with salt, pepper flakes, and olive oil.
Bring the uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally.
After 30 minutes, the farro should be perfectly cooked and seasoned and the cooking water should be almost completely absorbed. If necessary, cook it for 5 additional minutes, until farro is more tender.
Transfer to a wide serving bowl.
Sprinkle on the mozzarella chunks, basil, Parmesan cheese, and balsamic reduction and serve immediately.
*Note on cooking farro: Pay attention to what kind you get! Pearled farro will take less time to cook than semi-pearled farro, which will take less time to cook than whole.