This One-Pan Farro with Tomatoes and Kale is a straight-up DREAM! Rustic farro cozied up to cherry tomatoes, onions, garlic, and kale. So good and so wholesome!
One-Pan Farro with Tomatoes and Kale
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This is an outstanding recipe. Followed the directions exactly, adding fresh basil, red pepper flakes, and Parmesan right before serving. This is a keeper – thanks so much!
Addie
If the goal is maximum flavor, incredible texture, satisfying and wholesome ingredients, and LOW KEY cooking, this is the one-pot unicorn that checks every single box.
This recipe is amazing. It seems humble and slightly too healthy at first glance, I know. But it’s something of a miracle.
It’s nutty, chewy, rustic, and just the slightest bit brothy, which is compelling and unexpected and delicious. It’s spoonable like a stew, but textured and chewy more like a pasta. The flavors are mellow from gently cooked thinly sliced onion and garlic, sweet and tomatoey, and earthy and hearty from the kale. Torn basil and a sprinkle of Parmesan take it to a new level, and the extra olive oil that I recommend (require) creates a silky, satisfying, and luscious texture situation. And finally, the red pepper flakes – should you choose to go that route – give it just enough of a spark to keep you hooked bite after bite after chewy, savory bite.
To make it, here’s what you have to do:
Put things in a pan, and simmer them. The end.
Maximum flavor, minimal work. The essence of what we all want in life.
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The Wonderfully Short Ingredient List
- tomatoes
- kale
- farro
- onion
- garlic
- basil
- Parmesan
A little extra olive oil, salt and pepper, red pepper flakes, and you’re running with the big dogs now.
How such lowly, regular ingredients can combine in such a simple way to make something so incredible is just one of the great gifts of the food universe.
What I Love About This Recipe
- It’s super nutritious in a happy, delicious, want-to-eat-more kind of way.
- It makes amazing leftovers, although you’ll need to double or triple the batch if you want to have any left because it goes FAST.
- It can be super cozy for fall, but also somehow appropriate for the end of summer? Here for it.
- You can just put it on the stove and walk away and do something else.
- It’s a customizer’s dream. Add or subtract any veggies that you do or don’t like, and throw some extra protein in there to give it some oomph if you feel like you need it (although you may be as surprised as I was at how much it can really stand on its own). A fried egg, a couple chicken meatballs, a can of white beans or some spicy ground Italian sausage for those who want… it’s a choose your own adventure.
One-Pan Farro with Tomatoes and Kale: FAQs
This looks soooo good! I don’t have farro at my local grocery store though. Is there another grain that could work?
Spelt berries or wheat berries would be good substitutes if you can find those. You can try using quinoa instead if that’s easier to find – it’ll likely just cook a bit faster.
My meat-loving family wants some type of meat in this dish. What do you suggest?
These chicken meatballs are always a fan-favorite or if you want to slide a totally meatless meatball in there to be sneaky, check out the ones from our Sticky Ginger Rice Bowls.
What other veggies would be good in this?
This recipe is suuuuuper versatile and almost any veggie can work. Zucchini, corn, and/or carrots are a few delicious ideas to get started!
Source notes: What a gift to us from Deb of Smitten Kitchen. I found this recipe while browsing her YouTube channel which is a great way to spend a little time if you’re needing something to do as you procrastinate real-life responsibilities. As I understand it, this recipe was originally a Martha Stewart recipe that was redone by Deb a few years ago. A few friends shared this recipe with me and when I saw it (again) on her YouTube, I knew it was a sign. One batch of this recipe and I was hooked. It is an essential.
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One-Pan Farro with Tomatoes and Kale
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
Description
This One-Pan Farro with Tomatoes and Kale is a straight-up DREAM! Rustic farro cozied up to cherry tomatoes, onions, garlic, and kale. So good and so wholesome!
Ingredients
Units
Scale
For the Farro
- 2 cups water
- 1 cup farro
- half an onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 10 ounces grape or cherry tomatoes, halved
- 1 teaspoon salt
- a few stalks of kale, stems removed, chopped into small pieces (about 2 cups)
- 1/4 cup olive oil (optional, but makes it a bit more luscious)
Extras for Serving
- red pepper flakes
- fresh basil
- Parmesan
- chicken, meatballs, or a fried egg
Instructions
- Start the simmer: Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes.
- Add the kale: Add the kale. Simmer, uncovered, for another 15 minutes.
- Finish and serve: Stir in the olive oil, and… you’re done! The farro should be chewy but soft, and there will be just the slightest amount of really delicious brothiness left in the pan. Top with your favorite things – I highly recommend the Parmesan and the red pepper flakes. It’s almost too simple and too good to be true.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: farro recipe, one pan dinner, kale recipe
More Quick Veg-Friendly Meals:
- Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes (do not skip the potatoes!)
- Amazing Mushroom Bowls with Kale Pesto (smoky and sweet – can you think of a better duo?)
- Easy Vegan Burrito Bowls (convert all your meat-loving friends with this cauli walnut taco meat)
- Farmers’ Market Pasta with Walnut Pesto (an end-of-summer necessity)
Time To Show You Off!
Filed Under: All Recipes Dairy-Free Dinner Healthy Kale Main Dishes SOS Series Stovetop Sugar-Free Summer Tomato Vegan Vegetarian
August 18, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Can you used the par boiled quick cooking farro from Trader Joe’s for this recipe?
My Q as well! I use the Trader Joe’s 10 min farro
I used this and it worked great. I just added a little extra liquid towards the end
This looks great, is it a side or main?
Thanks V 😊
Yes, that will work!
Do you think that you should saute the onions and garlic first for a bit since the cooking time is reduced?
The onions and garlic do cook down and soften a lot, so it’s not necessary. But there wouldn’t be any harm in sauteing them first!
Can you replace the Farro with buckwheat?
We haven’t tested this recipe with buckwheat, so it’s hard to say! If you give it a try, we’d love to hear back!
can you use Buckwheat in place of the Farro?
This is a favorite of mine. — so easy, adaptable and definitely more than the sum of its parts.
Glad to see that you gave Deb credit. The recipe has been on her site for a number of years (with hundreds of comments). (Also in her ‘Smitten Kitchen Every Day” cookbook.)
Couldn’t agree more, Kathy!
I’m so very happy to find this recipe in my inbox today, Lindsay, as farro is my absolute favorite grain, and there really are not many recipes utilizing it. I can’t wait to make it, as well as share it with my sister! She’d never heard of farro until I introduced her, so she’ll be very glad to have it as well. Thanks so much, from both of us!
We hope you enjoy this one, Barbara! Thanks for the comment!
Would this work in the instant pot? If so, for how long?
My question as well! With Instant Pot the farro to water ratio would be 1 cup farro to 1 1/2 cup water and pressure cook for 7 min with natural release for 7. My thought is you would put everything in but the kale upfront and pressure cook. I plan to kneed the chopped kale to soften it and then add it after the natural release if you don’t want it cooked to mush
We haven’t tested this recipe in the Instant Pot. Will report back if we do!
So so excited for this. We are big fans of Martha’s one-pot-pasta recipe and my sister recently told me about Deb’s farro version, so here it’s like all my culinary dreams colliding! Also, tomatoes right now *heart swells*.
We hope you enjoy it, Michelle!
This is an outstanding recipe. Followed the directions exactly, adding fresh basil, red pepper flakes, and Parmesan right before serving. This is a keeper – thanks so much!
So glad you enjoyed the recipe, Addie!
This is my go to Smitten Kitchen recipe! Your addition of kale (or other veggies) is a great idea!
Thanks Beth!
This is a really decent base. I did end up adding some balsamic vinegar, and used some vegetable broth instead of water to up the flavor. Next time I might add some tomato paste and sauté the onion and garlic first. Either way, you can’t beat the simplicity of this recipe.
Agreed, Claudia! Would love to hear back if you try the variations you mentioned!
I tried it this way! I sautéed the onion and garlic with red pepper flakes in the beginning (I also added red pepper at the end :)) and cooked down the tomatoes with the onion and garlic to make them all jammy and sweet before adding water. It was delicious! I also added vegetable broth after adding the kale to keep the sauce from getting too thick.
Great recipe!
Delicious. And it’s so easy. And healthy, too? An absolute winner!
This was absolutely delicious! I had some chicken broth laying around so I used that instead of the water. The olive oil and cheese make it so luscious. Definitely will be making this a ton. I made the chicken meatballs to go with and it was all so easy and stress free.
Awesome, Allie! So glad to hear it!
Thanks, this was delicious! I used my homemade veggie stock in place of the water, added a diced small to medium zucchini in the first step (since I’m currently drowning in squash), and then finished it with about 6 oz of small shrimp that had been sautéed with butter and garlic, in addition to about 2/3 cup of crumbled feta – it was the perfect meal!
Love your additions to the recipe, Corynne! Thanks for leaving a comment!
Used vegetable broth instead of water. Wonderful vegan recipe
Glad to hear it, Leslee!
Amazing! My whole family gobbled it up. Seemed so simple- but was amazing!
We love hearing this, Michelle! Thanks for the comment!
So good and so easy!! I subbed spinach for kale and chicken broth for water—worked out super well. My husband loves the taste and texture of this dish too
So glad you enjoyed the recipe, Jennifer!
I liked it. I think the tomato paste made the sauce a little too sweet. But I’d make it again. Thank you!
https://www.beckandbulow.com
I had never tried farro before but it sounded interesting so we bough a bag to try. Oh my, is it yummy!! My whole family loved it. I followed the tips to use stock instead of water and to saute the garlic and onion first. The olive oil and cheese at the end is epic. We added chili flakes and basil too since there is ton in the garden right now. Thank you for another easy and delish recipe and for introducing farro to our family.
We love hearing this, Mona! So glad your family enjoyed the farro!
So delicious! Thanks for a great SOS recipe!
You’re so welcome, Laura! Glad you enjoyed it!
I only have field tomatoes on hand – would this work just as well? How many should I use?
Thanks, Billy
Yes, they should work just fine! I’d say 1 1/2 to 2 cups, chopped.
Easy meal with just a few ingredients—great for warm lunches during the week. In my freezing cold office. I used veggie broth because I had it, and added cannelloni beans.
Love that you added beans to this dish! Great idea!
I was thinking of trying this with Teff to make it Gluten-Free. I’m not familiar with Farro – did you add more liquid than if you were just cooking on its own? Any changes to the cooking time? Teff is 1.5 cups of water to 1 cup teff. And 10 minutes simmering on heat followed by 10 minutes covered, off heat. Any suggestions on adjustments needed for this?
A lot of recipes for cooked farro use a 1:3 cups farro to water ratio. We used less due to the water that’s released from the veggies while it cooks. Great question about using Teff. We’ve actually never cooked with it before, so it’s hard to say how we’d tweak the recipe. I’d cook the veggies and teff according to the cooking instructions you listed, or perhaps a bit less, and then add more time if needed!
Absolutely fantastic! Love a simple healthy recipe and this is it!
So glad you enjoyed it, Catherine!
This was delicious with your chicken meatballs! They go perfectly together. I will definitely be adding this to the regular rotation!
Can this be frozen?
We haven’t tried freezing it, but we think it’d do well in the freezer.
Loved this!!
I made this and it was so yummy – way more delicious than I would have expected from this simple list of ingredients!
So glad you enjoyed it!