farro recipe

This farro filled stew is such a hearty, healthy recipe! It's packed with veggies and it's a good source of protein. It makes a delicious dinner plus it reheats well for lunch the next day.

Mediterranean Kale, Cannellini and Farro Stew

olive oil

carrots diced ((about 2 medium))

onion

celery ((about 2))

garlic (, minced)

vegetable broth

(14.5 oz) can diced tomatoes

farro (, rinsed)

oregano

bay leaf

parsley sprigs ((stems included))

kale (, thick ribs removed)

(15 oz) can cannellini beans, drained and rinsed

lemon juice

Feta cheese (, crumbled, for serving)

Heat oil in a large pot over medium-high heat.

Add carrots, onion and celery and saute 3 minutes. Add garlic and saute 30 seconds longer.&nbsp;

Stir in vegetable broth, tomatoes, farro, oregano, bay leaf and season with salt to taste.&nbsp;

Add parsley in a mound to soup and bring soup to a boil. Reduce heat just below medium.

Cover and simmer 20 minutes. Then remove parsley, stir in kale and cook 10 - 15 minutes longer until both farro and kale are tender.

Adding in cannellini beans and heat through, about 1 minute.&nbsp;

Remove bay leaf, stir in lemon juice and add additional vegetable broth or some water to thin soup as desired (the farro will absorb more liquid as the soup rests).&nbsp;

Serve warm topping each serving with feta cheese.

An easy Mediterranean one-pan farro recipe with mushrooms, peas, garlic, and fresh herbs!

One-Pan Farro Recipe with Mushrooms and Peas

Olive oil

green onions, chopped

oz baby bella mushrooms,cleaned, trimmed and sliced

peas

tsp chopped garlic

Italian Pearled Farro

tsp sweet paprika

springs fresh thyme, leaves only

Salt and pepper

vegetable broth (or chicken broth)

Parmesan cheese

mint leaves, chopped

In a deep skillet with a lid (like this one), heat 2 tbsp olive oil over medium-high heat.

Add green onions, mushrooms and peas; saute for 3-4 minutes. Add fresh garlic and stir briefly until fragrant.

Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.

Meanwhile, in a separate pot, boil the vegetable broth. Add the boiling broth to the farro mixture.

Bring everything to a boil, then lower heat to medium-low. Cover and cook for 20 minutes until the liquid is absorbed.

Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm. Enjoy!

This was delicious. It was beautiful too. I will definitely make again. Thanks for a great recipe.

THIS.IS.AMAZING! Even before the mint and parmesan it was delicious. After adding the last two ingredients, it was over the top fantastic. Husband agrees, this goes into the regular rotation. Thank-you so much for this recipe :)

Absolutely delicious! The farro was cooked just right and the combination of flavors was wonderful. Thanks for sharing this.

Use farro or any cooked grain in this simple and satisfying weeknight meal. Smoked Sausage with Peppers is a classic flavor combination that always wins!

Smoked Sausage with Peppers and Farro

olive oil (0.12)

lb. smoked sausage (2.50)

bell peppers (2.00)

yellow onion (0.31)

can diced tomatoes* (1.09)

tsp dried oregano (0.05)

pepper

farro (1.00)

fresh parsley, chopped (optional) (0.20)

Thinly slice the onions and bell peppers. Slice the smoked sausage into 1/4 inch thick medallions.

Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and sauté until browned. Drain off the excess fat.

Add the sliced onions and bell peppers to the skillet. Continue to sauté until the onions are soft and transparent.

Add the diced tomatoes (with juices), oregano, some freshly cracked pepper, and the cooked farro. Stir until evenly combined and allow to heat through (5-7 minutes). Taste and adjust the salt if needed. Serve topped with chopped parsley.

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