cozy one-pot farro with tomatoes and green beans

first frost season

One-pot farro is a great way to use up less than spectacular end-of-season tomatoes and green beans before the first frost hits. Other cold-tolerant veggies, like fennel or greens (Swiss chard, kale, or mustards) also make good additions. One of my favorite October meals, adapted from Smitten Kitchen’s one-pan farro with tomatoes, for when it’s just starting to get cold at night and you’re craving something warming and cozy.

ingredients for one-pot farro

• farro– nutty flavor and deliciously chewy. Farro brings me the same feeling of comfort I get from eating pasta, but is more hearty and nourishing. Its a good source of fiber, plant-based protein, iron, and other nutrients (though as a wheat it does contain gluten); see note below on types of farro
• anchovies– add depth and umami. Optional but really delicious in this dish. Substitute with a splash of soy sauce if anchovies aren’t your thing or to make vegetarian/vegan (also use vegan/cheese-free pesto)
• vegetable or chicken stock
• tomatoes– break down in the stock to make a delicious sauce; can substitute 1 pint of cherry tomatoes for romas or 1 14.5-ounce can of diced tomatoes
• green beans– this recipe is perfect for less-than-tender late-season beans that have started to thicken and swell. A longer cooking time makes them melt in your mouth
• pesto– I make a few big batches of pesto every September, aliquot into mini-muffin tins, and freeze. Then when I need pesto throughout the year I just grab a cube or two from the freezer. Store-bought pesto is just as convenient and tasty.
• lemon zest and juice– brightens and melds the flavors of the dish

a note of types of farro

pearled: the entire bran is removed and the quickest to cook (~15 minutes)
semi-pearled: used in this recipe and the most commonly sold form in grocery stores; the bran is partially removed and takes longer than pearled to cook (~30 minutes)
whole: contains the grain’s entire husk and bran; contains the most nutrients but takes the longest to cook (1 hour+)

more farro recipes

• spring farmer’s market farro bowl
• kale salad with radicchio and farro

Print Pin Recipe

cozy 1-pot farro with tomatoes and green beans

One-pot farro is a great way to use up less than spectacular end-of-season tomatoes and green beans before the first frost hits. Other cold-tolerant crops, like fennel or greens (Swiss chard, kale, or mustards) also make good additions.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Dinner

Diet: Vegetarian

Servings: 2 as main; 4 as side

Author: adapted from Smitten Kitchen

Ingredients

• 2 tbsp extra virgin olive oil plus more for drizzling
• 2 anchovy fillets minced; optional but really great; can substitute with 2 tsp soy sauce- see note below
• 4 garlic cloves peeled and thinly sliced
• ¼ tsp red pepper flakes
• 1½ c semi-pearled farro
• 3 c vegetable or chicken broth
• 4 roma tomatoes diced; subsitute with 1 pint cherry tomatoes or 1 14.5-ounce can of diced tomatoes
• 2 c green beans trimmed and cut into 1 inch pieces
• 1 tsp salt plus more to taste
• ¼ c pesto store bought or homemade
• ½ lemon juice and zest

Instructions

• Heat olive oil in large thick-bottom pot over medium heat. Add anchovies, and cook until anchovies dissolve into oil, about 1-2 minutes. Add garlic and red pepper flakes and cook until garlic is just beginning to turn golden, another 1-2 minutes. Add farro and cook 2-3 minutes until farro is evenly toasted.
• Add stock, tomatoes, green beans, and salt. Bring to a boil, then reduce heat and simmer uncovered 25-30 minutes, until farro is tender but still saucy.
• Once farro is done, turn off heat and stir in pesto, lemon zest, lemon juice, and a drizzle of olive oil. Taste and add more salt as needed. Serve immediately.

Notes

To make vegetarian- Omit anchovies. Add 2 tsp soy sauce in step 2 along with vegetable stock.

To make vegan- Omit anchovies. Add 2 tsp soy sauce in step 2 along with vegetable stock. Use vegan/cheese-free pesto