One-Pan Farro with Tomatoes and Kale for Cozy Weeknight Dinners

A nourishing vegetarian one-pan meal featuring farro, tomatoes, and kale, perfect for cozy weeknight dinners.

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Prep Time 15

Cook Time 40

Resting Time 5

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Farro Substitute with quinoa for a quicker option.
2 cups Cherry Tomatoes Substitute with any ripe or canned tomatoes.
2 cups Kale Can replace with spinach or seasonal greens.
1 medium Onion Use shallots or leeks as a milder alternative.
3 cloves Garlic Fresh garlic is preferred.

For Cooking

2 tablespoons Olive Oil Can substitute with avocado oil or melted butter.
½ teaspoon Red Pepper Flakes Omit for non-spicy version.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

Equipment

Large Pan

Method

Step-by-Step Instructions

In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for about 5 minutes until translucent.
Add halved cherry tomatoes to the pan. Cook for an additional 5-7 minutes or until softened.
Stir in rinsed farro. Pour in vegetable broth, then season with salt, pepper, and red pepper flakes. Bring to a boiling point.
Reduce heat to low, cover, and simmer for about 30 minutes, stirring occasionally.
Add chopped kale to the pan. Stir gently and let wilt for 3-5 minutes.
Remove from heat and let sit for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 2 months.

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