Recipe: Tomato and Pesto Farrotto

Serves 4 to 6

2 cups farro

3 tablespoons extra-virgin olive oil, divided

¾ teaspoon kosher salt, divided

3 cups reduced-sodium vegetable or chicken broth

2 medium cloves garlic, peeled and finely chopped

1/8 teaspoon crushed hot red pepper flakes

1 pound ripe cherry or grape tomatoes, halved

¼ teaspoon freshly ground black pepper

5 tablespoons prepared pesto

1. Rinse the farro in a fine sieve. Bring a large pot of water to a boil, add farro and cook at a low boil for 15 minutes. Drain and transfer to a bowl. Stir in 1 tablespoon olive oil and ½ teaspoon salt. Set aside. (The farro can be prepared and refrigerated up to 24 hours in advance.)

2. Heat broth in a saucepan on medium-low heat. Pour the remaining 2 tablespoons olive oil in a 10-to 12-inch skillet and heat on medium heat. Add garlic and sauté 1 minute; stir in crushed pepper and cook about 30 seconds. Then fold in tomatoes and season with pepper. Stir in farro, mixing well to coat the grains, and add a ladle of broth.

3. Cook the farro, stirring often to prevent sticking, and adding a ladle of broth every time the liquid is absorbed. Cook until farro is tender but still has a little bite in the center, about 20 minutes total. Stir in pesto and grated cheese. Taste and add a little more salt if necessary. Serve immediately.

Adapted from "Simply Tuscan" by Pino Luongo