I have been making this quick and easy one-pot wonder for years. It’s perfect for a “Meatless Monday” dinner and quite versatile - Prefer kale to spinach? Swap it! Prefer onions to shallots? Swap! Keeps in the fridge for a day or two, and you can reheat and enjoy for when looking for a warming bowl for lunch. But I assure you, you will not have any leftover. 💫

Inspired by and adapted from @smittenkitchen
Serves 2 as a generous main, 4 as a side

2 cups chicken broth, or vegetable if you prefer
1 cup quick-cooking farro
3 shallots thinly sliced
3 cloves garlic thinly sliced
1 1/2 cups grape or cherry tomatoes halved
1 1/4 teaspoons kosher or coarse sea salt
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
1 cup spinach leaves (I like to rough chop)
1 cup grated parmesan (plus more for serving obviously)
Few basil leaves, cut into thin ribbons (optional/seasonal)

Combine broth and farro in a medium saucepan to presoak 5-10 minutes while you prep your other ingredients.

Add each ingredient to the pot as you finish preparing it - thinly sliced shallots, garlic and halved tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. Once the 30 minutes are up, the farro should be perfectly tender and the liquid almost completely absorbed. Add the spinach and Parmesan cheese and stir until spinach is wilted and cheese is melted.

Transfer to bowls, drizzle with olive oil and sprinkle with additional parmesan and basil if using. Enjoy!