Provided by Kim Severson
Categories dinner, lunch, weekday, appetizer, main course
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 1 gram, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1102 milligrams, Sugar 9 grams
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