Side Items

Farro with Tomatoes and Chick Peas - One Pan 2015AUG takes 10 minutes to prepare.

Farro with Tomatoes and Chick Peas - One Pan 2015AUG takes 35 minutes to cook.

Farro with Tomatoes and Chick Peas - One Pan 2015AUG makes 4 servings.

The ingredients for Farro with Tomatoes and Chick Peas - One Pan 2015AUG are:

2 cup Chicken Stock (Or broth if you prefer)
1 cup Farro, Pearled Uncooked
1/2 Medium Yellow or White Onion
(Will be about 1 cup when sliced)
3 cloves Garlic
9 oz Grape or Cherry Tomatoes
1 dash Salt (Optional, included in calculations)
1/4 tsp Crushed Red Pepper - more if you like (I prefer 1 tsp or so)
1 tbsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil

1 15.5 oz Can Chick Peas (Garbanzos) Drained and well rinsed.

Basil Leaves - a small bunch, sliced very thinly

1/4 Cup or so of grated Parmesan, not included in calculations.
Extra Virgin Olive Oil to drizzle on when serving if desired, not included in calculations.

Here is how you make Farro with Tomatoes and Chick Peas - One Pan 2015AUG:

Measure 2 cup Chicken Stock into a medium sauce pan.Add 1 cup Farro to soak a little while prepping other ingredients.Slice the half onion into half again (long ways) and slice quite thin across the resulting two quarters. Toss in the pan.Slice the garlic cloves quite thinly, toss into the pan.Slice the tomatoes into halves, toss into the pan.Add a scant dash of salt, if desired, along with the crushed Red Pepper flakes. (I go long here, 1/4 tsp is a good starting point for most.)Add 1 tbsp each of Extra Virgin Olive Oil and Balsamic Vinegar.Turn on the heat, Bring it to a boil, stirring once in a while, then lower to a simmer for 30 - 35 minutes, depending on altitude, etc.Give it a little stir now and then to keep the ingredients neighborly but without breaking up the tomatoes. You can simmer it with or without the lid as you prefer; I start WITH the lid then take it off at the end as needed to help reduce the liquids.About 5 minutes or so before the Farro is ready - still has a little more "tooth" than you'd prefer - stir in the drained and well-rinsed Chick Peas. The goal here is to heat them and get them to take on a little flavor of the pot juices.When the Chick Peas are heated through, I turn off the heat, put the lid back on, and let them set a minute or two to marry a bit more.If there if more juice than you want, a slotted spoon works great.When serving, have a little olive oil and grated Parmesan available for folks to dress as desired. One cup, the amount for which the nutritional information is calculated, is a fairly large and filling side dish. Two cups works as an entr?e. Serve with a side salad or some fresh, steamed veggies and you've got a winner.Substituting Vegetable Stock would make this vegetarian-friendly and still mighty tasty!Serving Size: Makes 4.5 cups; Calculated on 1 Cup ServingsNumber of Servings: 4.5Recipe submitted by SparkPeople user GTNP4ME.

The nutritional information for Farro with Tomatoes and Chick Peas - One Pan 2015AUG is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 299.8

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 502.8 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 7.6 g
• Protein: 12.0 g