Description
The nutty and chewiness of farro lends itself well to this simple dish with sauteed sundried tomatoes, parsley, and red onion.
Ingredients
Scale
- 250 grams farro
- 2 Tbsp extra virgin olive oil
- 1/2 medium red onion diced
- 4–6 sundried tomatoes, chopped
- 1 Tbsp chopped parsley
- 1 minced garlic clove
- 2 Tbsp extra virgin olive oil
- salt and pepper
Instructions
- Boil the farro according to package instructions in a pot of salted water.
- Heat the olive oil in a pan over medium-high heat.
- Saute the onion for 2 minutes then add the tomatoes, parsley and garlic.
- Season with salt and pepper.
- Continue cooking for another 2 minutes.
- Drain the cooked farro and add to the pan.
- Stir together and cook for 1 more minute.
- Check for seasoning and adjust if necessary.
- Serve hot or cold.
