- ¾ cup farro
- 2 tablespoons extra-virgin olive oil, more for garnish
- 1 small yellow onion, chopped
- Sea salt
- 4 garlic cloves, finely chopped
- 3 ½ pounds tomatoes, peeled and coarsely chopped, with their juice
- ½ cup chopped or torn basil leaves
- 4 ½ cups vegetable broth
- Black pepper
- Grated Parmigiano-Reggiano (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
131 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 5 grams protein; 946 milligrams sodium
- Cook farro in a rice cooker according to manufacturer’s instructions for brown rice, about 30 minutes.
- Clean the cooker, add 2 tablespoons of olive oil and set to “cook.” Add onion and a pinch of salt, then close lid. Stir every 5 minutes or so, until onions begin to brown, about 20 minutes. If cooker clicks to “warm,” reset it to “cook.”
- Add garlic and cook 3 to 4 minutes. Add tomatoes with their juice, basil and a teaspoon of salt. Stir, close lid and cook 30 minutes.
- Add farro and thin with broth until soupy. Close lid and simmer another 15 minutes. Season with salt and pepper. Serve with a generous drizzle of olive oil and, if desired, cheese.