Farro With Honey-Garlic Roasted Tomatoes

• 1 1/2 tablespoons olive oil
• 1 tablespoon honey
• 3 garlic cloves, minced
• 1 pound cherry or grape tomatoes, halved lengthwise
• 3/4 cup uncooked farro
• 1 1/2 teaspoons sherry vinegar
• 5/8 teaspoon kosher salt
• 3 tablespoons toasted walnuts, coarsely chopped
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 2 teaspoons chopped fresh thyme

1. Preheat oven to 375u0b0.
2. Combine oil, honey, and garlic in a large bowl. Add tomatoes; gently, with your hands, toss until thoroughly coated. Pour tomatoes onto a jelly-roll pan; turn tomatoes until they're all cut side down. Draw tomatoes together until they're cozy and touching. If there's any honey mixture left, drizzle over tomatoes. Bake at 375u0b0 for 20 to 25 minutes or until wrinkled and soft but not mushy; do not brown. (Note: Grape tomatoes may take less time than cherry tomatoes.) Remove tomatoes from oven; cool to room temperature.
3. While tomatoes cook, place farro in a medium saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until nicely chewy and not puffed open and starchy. Drain and rinse with cold water; drain.
4. Combine farro, tomato mixture, vinegar, and salt in a large bowl; toss gently to combine. Top with walnuts and feta; garnish with thyme. Serve immediately, or let the flavors marry in the fridge for an hour or

olive oil, honey, garlic, grape tomatoes, farro, sherry vinegar, kosher salt, walnuts, feta cheese, thyme

Taken from www.myrecipes.com/recipe/farro-with-honey-garlic-roasted-tomatoes (may not work)