Quick‑cooking farro and tomatoes make a super easy one‑pot meal that can change your weeknight cooking. This dish swaps pasta for farro, a nutty grain that is high in fiber.
Sweet Italian sausage, kale, tomatoes, garlic, and onion all cook together with a little water and olive oil. The farro soaks up the liquid, and the tomatoes turn into a bright sauce. The result is a filling, risotto‑like dinner that also reheats well for lunch.
One‑Pot Farro with Sausage, Kale & Tomatoes
Ingredients
- 1 tbsp olive oil
- 1/2 lb (230 g) sweet Italian sausage, casings removed
- 2 cups (400 g) quick‑cooking farro (or semi‑pearled)
- 1 lb (450 g) cherry tomatoes, halved
- ½ medium yellow onion, thinly sliced
- 2 large garlic cloves, thinly sliced
- 1½ tsp kosher salt
- ¼ tsp crushed red pepper
- 4 cups water
- 2 cups (150 g) chopped Lacinato kale, stems removed
Directions
- Heat olive oil in a large saucepan over medium heat. Add the sausage and stir, breaking it up, until it turns brown and reaches 160 °F (about 3‑5 minutes).
- Stir in the farro, tomatoes, onion, garlic, salt, red pepper, and water. Bring to a boil, then lower the heat and let it simmer, uncovered, for about 30 minutes. Stir now and then until most of the liquid is absorbed.
- Mix in the kale and cook another 5 minutes, or until the leaves are wilted.
- Scoop the farro into bowls. Drizzle a little more olive oil and top with torn basil, grated Parmesan, and a pinch of flaky sea salt if you like. Serve right away.
Serves 6. Each serving is about 1½ cups.
Nutrition per serving: 408 calories; 14 g total fat; 55 g carbs; 15 g protein; 6 g fiber; plus a good amount of vitamins and minerals.