fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pan Farro with Tomatoes, Leeks & Corn

  • Author: Lindsay Pleskot
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian


Hearty farro provides a delicious base for this grain salad. Serve with your favorite protein for dinner or bring as is to your next potluck! Also great as a batch prep salad for a week day lunch you’ll look forward to all week! Vegetarian, can be made vegan by subbing the parmesan cheese for nutritional yeast.


  • 4 cups water
  • 1 cup GRAIN Farro
  • 2 cobs corn, kernels removed (or 2 cups frozen corn)
  • 2 chopped leeks, whites only
  • 2 cloves garlic, minced
  • 9 ounces cherry tomatoes, halved or quartered
  • 1 1/4 teaspoons kosher or coarse sea salt
  • Up to 1/4 teaspoon red pepper flakes (to taste)
  • 1 tablespoon olive oil, plus extra for drizzling
  • Fresh basil leaves, cut into thin ribbons
  • Grated parmesan cheese, for serving (optional)


  1. Place water and GRAIN Farro in a medium saucepan and bring to a boil. Once boiling, bring to a simmer and cook, covered, until beginning to get tender, about 25 minutes.
  2. While the Farro pre-cooks, prepare the other ingredients and set aside. At the 25 minute mark, remove the lid and add the leeks, corn, garlic, tomatoes, olive oil, salt, and red pepper flakes. Set a timer for 30 minutes and bring the uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.
  3. 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. If needed, cook it for 5 or so additional minutes, until the Farro is more tender and all of the water is absorbed.
  4. Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle Farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. (Repeat tomorrow).


  • Make it vegan by subbing nutritional yeast for the parmesan cheese
  • Alternative vegetables to add or swap in: zucchini, bell peppers or patty pan squash
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Lunch
  • Method: Stove Top
  • Cuisine: Mediterranean

Keywords: One pan, Easy meals

Layout of 4 food images with text overlay for free 5 day meal plan

Take the stress out of meal planning with my FREE 5 day meal plan of fresh, balanced, nourishing meals!

Enter your email for your free download

Stuck in a smoothie rut?

Get my free smoothie e-book today and get unstuck! Over xx recipes to inspire you.