It’s always a banner day when I make a new dish and five out of five family members give it a double thumbs up. This is one of those dishes. Who’d have thought farro would make the cut? But it did. The first time I made it, everyone whined because I didn’t make enough, so the next time I doubled the recipe and we still finished it. Here you go. This is the doubled version of the recipe from Bob Greene’s Best Life Diet. Super easy and super delicious.
2 cups farro (or barley, but we like farro)
2 tablespoons EVOO
1 onion, chopped
4 cloves garlic, minced
2 cups cherry tomatoes (In a pinch I have also used small regular tomatoes quartered. Worked fine.)
12 ounces baby spinach, washed well
Salt and freshly ground pepper
3 tablespoons grated Parmesan cheese
Cook farro in salted boiling water until tender, about 10 to 12 minutes.
Meanwhile, heat EVOO in larges skillet over medium heat. Add onion and cook, stirring often, until onions begin to soften, about five minutes. Add garlic and cherry tomatoes and saute just until tomato skins start to burst, about three minutes.
When farro is cooked, drain and stir into tomato mixture along with the spinach. Stir to combine. Remove from heat, cover, and let stand for about one minute, or until spinach is wilted. Season with salt and pepper. Serve sprinkled with Parmesan cheese.
Serves five really hungry Pousts as a side dish, or eight normal people.