Farro with Honey-Garlic Roasted Tomatoes
This hearty side was inspired by the simple recipe for roasted tomatoes in the River Cottage Veg cookbook, by Hugh Fearnley-Whittingstall. The sweet, garlicky tomatoes go great with earthy farro, which has risen to Favorite Grain status for me. Unfortunately, you'll often find farro overcooked, but it's best chewy, with the grains intact and not "blown out" into starchy, wet puffs. This is a dish that's delicious year-round; cherry and grape tomatoes are sweet in the winter. You can serve as soon as the tomatoes and farro are cooled and combined, but I find that the dish benefits from a couple of hours in the fridge.