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WW Recipe of the Day: Slow Cooker Farro with Parmesan, Cherry Tomatoes and Basil
Have you ever tried farro?
According to the package that has been sitting around my pantry for months, it’s one of the oldest cultivated grains. Originally grown in the fertile crescent of the middle east, farro became the primary grain of the Roman Empire and is now mostly grown in Italy.
A relative of wheat, it’s a healthy whole grain with a warm, nutty flavor and chewy texture, that reminds me of barley.
When I saw this simple vegetarian recipe for farro with cherry tomatoes, basil and Parmesan cheese in The Italian Slow Cooker (affiliate link), I was curious to test it out.
Recipe Notes
Flavorful, like a slightly more chewy risotto, this farro with cherry tomatoes, basil and Parmesan would make a tasty side dish. We enjoyed it as a vegetarian main dish with our favorite green salad at the moment.
How Many Calories and WW Points in Slow Cooker Farro with Cherry Tomatoes and Basil?
According to my calculations, each serving has 251 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
If you skip the oil and Parmesan or use fat free cheese this will work with Weight Watchers Simply Filling Technique.
You should be able to find farro at Italian markets or health food stores. I picked mine up at Sprouts Market here in Phoenix. Enjoy!
If you’ve made this Vegetarian Farro with Parmesan, Cherry Tomatoes and Basil, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Farro with Cherry Tomatoes, Basil and Parmesan
Ingredients
- 1 cup finely chopped onion
- 2 cups cherry or grape tomatoes, halved or quartered if large
- 4 cups water
- 2 cups whole-grain or pearled farro, rinsed and picked over
- 1-1/2 teaspoons salt
- 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped fresh basil
- Salt and freshly ground black pepper to taste
Instructions
- Ideal Slow Cooker Size: 4-Quart.
- Place the onion in a microwave (affiliate link) save bowl and cook until softened, 3 to 4 minutes.
- Place the onion, tomatoes, water, farro and salt in the slow cooker and stir well to combine.
- Cover and cook on HIGH for 1-1/2 to 2-1/2 hours, or until the farro is tender and the liquid is absorbed.
- Stir in the olive oil, Parmesan cheese, basil and salt and pepper to taste.
- Serve hot garnished with more basil and Parmesan if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) A relative of wheat, farro is a healthy whole grain with a warm, nutty flavor and chewy texture, that reminds me of barley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: slightly adapted from The Italian Slow Cooker (affiliate link) by Michele Scicolone
Hello–this looks delicious ..what can I sub for farro if I can not find it here ?? I already have wheatberries and pearl barley ..would either of those work ???
Hi Doris, I’ve never cooked with wheatberries so I’m not sure about them. But I think pearl barley would work well.Let us know how it turns out!!