Paula made an interesting and tasty side dish tonight that she found in the December 2014 issue of Cooking Light. It was called Farro with Honey-Garlic Roasted Tomatoes. We cooked it with a piece of pork tenderloin that we had in the freezer.
First preheat the oven to 375 degrees.
Combine 1 1/2 tablespoons of olive oil, 1 tablespoon of honey, and 3 garlic cloves in a large bowl. Add 1 pound of cherry or grape tomatoes (that have been cut in half) and toss until thoroughly coated. Pour the tomatoes onto a baking sheet and turn the tomatoes until they are all cut side down. Draw the tomatoes together until they are cozy and touching. Drizzle any remaining honey mixture over the tomatoes. Bake for 20-25 minutes or until wrinkled and soft but not mushy. (Note: Do not brown and grape tomatoes may take less time than cherry tomatoes.) Remove from oven and let the tomatoes cool.
While the tomatoes are cooking, place 3/4 cup of farro in a medium saucepan and cover with water (so that 1-2 inches of water sits above the farro). Bring to a boil and then reduce heat, cover and simmer for 15 minutes or until the farro is nicely chewy and not puffed open. Drain and rinse with cold water.
Finally, combine the farro, tomato mixture, 1 1/2 teaspoons of sherry vinegar and 1/2 teaspoon of kosher/sea salt in a large bowl. Toss gently to mix everything. Top with a handful of chopped walnuts and a few ounces of crumbled feta or goat cheese. Serve immediately or let the flavors marry in the fridge for an hour or so.
This was a simple yet tasty side dish and it went well with the pork tenderloin although it could also go well with some chicken breasts or a steak.