Farrotto With Tomatoes And Pecorino

• 1 1/2 cups whole-grain farro
• 2 teaspoons fine sea salt
• 1 bouquet garni (1 sprig rosemary, 1 sprig sage and 1 garlic clove tied together in cheesecloth)
• 7 tablespoons extra-virgin olive oil
• 2 peeled garlic cloves, chopped
• 3 cups cherry tomatoes, stemmed and halved
• 10 basil leaves
• Pinch of red pepper flakes, crushed
• 1 to 1 1/2 cups vegetable broth
• 6 tablespoons grated Pecorino cheese
• Freshly ground black pepper to taste
• Optional shavings of Pecorino cheese

1. Rinse the farro in a fine sieve and rinse under cool running water.
2. Transfer to a large, heavy saucepan and cover with 1 1/2 inches of water.
3. Add the salt and bouquet garni.
4. Bring to a boil, reduce heat and allow to simmer, uncovered, for 15 minutes.
5. Drain, and spread the farro in a shallow pan to cool off.
6. Drizzle with 1 tablespoon of the olive oil, mix well and let rest.
7. Place a heavy saucepan over medium-high heat, add 4 tablespoons of oil and the garlic, and saute for 1 minute.
8. Add the tomatoes, 5 basil leaves and hot red pepper to taste.
9. Add the farro, mix very well and add 1/4 cup of the vegetable broth.
10. Cook over medium heat, stirring slowly and constantly.
11. Add more broth when the farro has absorbed the previous liquid.
12. Keep adding broth until the farro is tender but still has a bit of bite, about 17 minutes.
13. Stir in the grated Pecorino, the remaining basil leaves and the rest of the oil.
14. Stir well.
15. Season to taste with salt and pepper.
16. Serve the farrotto in soup bowls, topped with shaved Pecorino, if desired.

wholegrain farro, salt, bouquet garni, extravirgin olive oil, garlic, cherry tomatoes, basil, red pepper, vegetable broth, pecorino cheese, freshly ground black pepper, cheese

Taken from cooking.nytimes.com/recipes/7979 (may not work)