Spring Farro, Roasted Tomato, + Arugula Bowl

You don’t have to use a long list of ingredients to create an unforgettable meal, and this recipe is a great example.  This roasted tomato and farro bowl has been my go-to dinner at home recently.  It’s incredibly simple to throw together, packed with savory flavors, and it’s healthy – now, that combination is hard to beat!  You are essentially just going to put: farro + roasted tomatoes + arugula + drizzle of oil in a bowl and you are done.  And maybe some goat cheese because it’s my favorite, and adding it creates this delicious creamy sauce with the roasted tomatoes. Add a fresh squeeze of lemon juice, and all together we’re looking at a six-ingredient dinner in a pinch.

Serves 2 as a main dish, 4 as a side dish
Ingredients:
2 cups dry farro (I love using this quick 10 minute farro from Trader Joe’s)
1 lb cherry tomatoes
2 Cups fresh arugula (If you aren’t a fan of arugula, chopping up fresh basil would taste delicious as well)
Generous drizzle of good quality olive oil or walnut oil (I would highly recommend using walnut oil – my boyfriend recently got me this trio of flavoring oils from Trader Joe’s and I use the walnut oil on everything!)
Goat Cheese (omit the goat cheese to make this a vegan dish)
Freshly squeezed lemon juice
Salt, freshly cracked pepper, and red chili flakes (optional)

Instructions:
Preheat oven to 400*(you could even use a toaster oven for this).  When your oven has preheated, arrange the cherry tomatoes on a lined baking sheet and roast them in the oven for about 20-25 minutes, when the tomatoes really start to soften and the skins get slightly caramelized (the tomatoes will have started to slightly burst).  While the tomatoes are roasting, cook the farro according to package instructions. I love using the TJ’s 10 minute farro (link above in ingredient section).  When the tomatoes are roasted and the farro is cooked, divide farro into serving bowls (two serving bowls if having as a main dish), top each bowl with roasted tomatoes, a generous drizzle of walnut or olive oil crumbled goat cheese (optional – but it is so good!!), and mix everything around to create to make it saucy from the tomatoes.  Next, top bowls with a cup of fresh arugula and a squeeze of lemon juice.  Serve with a pinch of salt, freshly cracked pepper, and a pinch of red chili flakes for a little heat if you’re into it.

What are your favorite quick and easy dinners to throw together in a pinch?  What kinds of recipes would you like to see on What Annie’s Eating?  Let me know in the comments.  Happy eating!