2 cups vegetable broth
1 cup semi-pearled farro
1/2 large onion, sliced into quarters and then sliced thinly
2 cloves garlic, sliced thin
8 to 10 oz. cherry tomatoes
1 1/4 tsp. kosher salt
1 tsp. crushed red pepper
1 tbsp. olive oil, plus extra for drizzling
Handful of basil leaves, julienned or 1 tsp dried basil
sprinkle of oregano
parsley
Grated Parmigiano-Reggiano cheese

Add broth and farro to a large sauce pan and soak 10 minutes. As you finish chopping your veg, add them one by one to the pan. Add salt and red pepper, basil, oregano and parsley followed by the olive oil.

Set the timer on your oven or microwave for 30 minutes, then turn the burner on high. Bring the pan, uncovered, to a boil then reduce heat to a simmer. Stir occasionally. At the end of the 30 minutes, the farro should be perfectly cooked and liquid absorbed.

Pour the contents of the pan into a shallow serving bowl. Sprinkle with the basil leaves and parm, then drizzle lightly with olive oil. Eat while hot.