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One Pan Farro with Tomatoes, Leeks & Corn


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

Description

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.


Ingredients

Scale
  • 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)

Instructions

  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).

Notes

  • 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

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