Featured comment
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
Maximum Flavor, Minimal Work
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.
Watch How To Make This Recipe
Click here to watch Lindsay make this on stories!
What I Love About This Farro 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.
The (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 Is Farro and Why Is It So Good?
Is it the nutty flavor? The chewy texture? The nutritional powerhouse of it all?
ALL OF THE ABOVE.
Farro is considered an ancient grain / a whole grain. Which means that it has all kinds of good-for-you benefits:
- Lots of fiber.
- A good source of protein.
- High in antioxidants.
- Packed with iron, magnesium, and zinc.
I love it in a recipe like this, but I’m also a big fan of it in salads because it’s also delicious cold.
Three cheers for farro! I love this little wonder.
One-Pan Farro with Tomatoes and Kale: FAQs
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 and require less liquid.
You can also purchase farro online! (affiliate link)
These chicken meatballs are always a fan-favorite, or just add in some shredded rotisserie chicken at the end. Shrimp would also be a delight I would think. YUM.
This recipe is suuuuuper versatile and almost any veggie can work. Zucchini, spinach, 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.
Print
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
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!
This recipe is crazy easy and so delicious! Will be making again and again and again! Subbed spinach for kale (adding instead at the last 5 minutes) and served with chicken sausage. 10/10!
I am a kale skeptic, like totally throne twice before making a dish if that is an ingredient. I decided, okay I’ll just trust. I am 100% glad that I did. I chopped the kale up really small and added about 1 tsp of chicken bullion to the pot while cooking and this…. Just make it.
Can this be make ahead of time and frozen for meal prepping?
Delicious!! I was looking for a recipe to use with my garden tomatoes so the stakes were high for it to be really yummy. Fresh basil is key. I used feta instead of Parmesan because that’s what I had available. I will be dreaming about this! Amazing! ….even ate it for breakfast!
This turned out super yummy! I didn’t have enough farro so I did half farro, half quinoa. Added the quinoa 10 minutes after the farro and it turned out great. I also did what others recommended and cooked the onions, garlic, and tomatoes first before adding the farro and broth. So simple and so yummy! Thanks!
I can’t even!!!!!! This was soooooo delicious!
I increased the recipe by .5. Sautéed the onion, garlic and chili flakes in olive oil and then added the farro to toast it up a little. Added the tomatoes to soften them a bit before adding chicken or veg stock/broth.
For a little extra oomf, after the parm and basil at the end I also drizzled a little balsamic reduction one it was plated.
So good! My husband and kids loved it too. Huge win!
Easy, delicious and nutritious! Didn’t have cherry tomatoes, so I used a large ripe tomato from a local grower. Added sliced basil and red pepper flakes at the end. It was also a good way to use kale that was a little past prime. Perfect weeknight meal.
Great recipe !
Made the following changes – briefly sautéd a sliced chicken breast in 1 tbs oil first. Removed the chicken and proceeded per recipe. When time to add kale also added corn and returned chicken to the pot . Finishes with parm, balsamic glaze and red hot. (Hey I spent my entire life in upstate NY!). Amazing !!
Thanks for this recipe !
Can you use canned tomatoes? If so, would you use less water?
I think you could! But yes, I’d do less water – maybe 1 1/2 cups instead of 2.
Hi there! Are the calories without the olive oil? When I added all the ingredients to an online calculator, it said it was 373. Thanks!
We ate this as a side with salmon! It was good as is but next time I will sauté the onions and tomatoes before boiling with the farro. Added more salt and topped with red pepper flakes and Parmesan as suggested.
Would orzo work?
Never tried it, but I think so!
I am on a low-sodium diet. I am trying to figure out where the sodium comes from, other than the 1 teaspoon in the recipe. Your calculation seems high.
This is delicious!!!! I added olive oil, Parmesan and red pepper flakes. Had to sub quinoa for faro and everything worked out perfectly. These flavors are incredible!!
Looks so delicious! Thank your all the infos in your blog!
Fast, healthy delicious meal! I added fresh basil from the garden and Trader Joe’s chicken meatballs that I first browned in the air fryer. Finished with Parmesan.
I made this in the instant pot with the 10 minute farro from Trader Joes. I used 2 cups of water and 1 cup of farro. Thanks to Leslie Hertford’s comment, I put everything in but the kale and oil and pressure cooked but I only did it for 1 minute on low pressure, then let it natural release for 5 minutes. Then, as Leslie said, I kneaded the chopped kale to soften it, added it to the Instant Pot, and then let everything simmer for 15 minutes on saute to soak up the rest of the water.
It was delicious, I definitely recommend adding the basil, red pepper flakes, and the parmesan. Thank you so much for this recipe. I have a hard time finding vegetarian dinners I get excited about eating, but this is one that does the trick!
Made this for a quick lunch this week while my kitchen is under construction and can’t say enough good things about it!! Used chicken bone broth instead of water because I had it in my fridge and needed to use it up and threw a little butter in with the olive oil. So good!!
This is just so good!!!
Hi Lindsay, I made this today for lunch and added sautéed mushrooms and some thyme, oregano, basil and garlic powder to the recipe. It was easy, quick and delicious!
Already froze the leftovers for fast lunches/dinners.
Thanks for this great recipe 🙏🏼
Delicious !!!
May I cook this recipe with canned San Marzano tomatoes?
That should work, yes!
So easy and nutritious! I love having this with scrambled eggs for breakfast or anytime I want extra nutrition on my plate. Can’t go wrong!
I made this dish last night and I can tell you I was a little skeptical that it would be flavorful enough for me…Fast forward…I was So wrong…and I’m so glad!! It is a little chewy, packed with flavors…and it so so easy. I added parm and red pepper flakes…yum yum.
Thanx so very much!!
Such a quick, healthy, and delicious one pot meal. Easy clean up. What more can I say? This will be a staple in our home.