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.

This is a superb recipe, the texture &amp; taste of the farro is phenomenal. The fresh Parmesan &amp; mint take it to another taste level. The only change I would make is to use only 2 cups of broth instead  of 21//4....I needed to cook it for 35 minutes to absorb the broth! Great recipe! Thanks...

Made tonight.   Did not have green onion in hand so used a regular yellow onion.  Wasn’t sure of the mint but it truly does elevate this dish.  Will most definitely make again!!  Thank you!!

Might have been the farro I used, but this more water than the farro could absorb, so I needed to drain it, and by then the peas were way over cooked. I’d recommend left water (whatever your package of farro says) and waiting until there’s 5-10 min of cook time left to throw in the peas. The flavor is good though!

I made this recipe with freekeh and it worked great!

Added some morels &amp; used their reconstituted water as the broth. Wonderful! Also used basil instead of mint since that’s what I had. Thank you for the inspiration for this great meal!

Made this tonight and my husband and I both loved it!!
Followed some of the hints of other comments and only used 2 cups of broth and added the peas the last 8 minutes of cooking the farrow.
I will definitely make this again and again!
Thank you for a good recipe

This One-Pan Farro with Tomatoes and Kale is a straight-up DREAM! Rustic farro cozied up to cherry tomatoes, onions, garlic, and kale. So good and so wholesome!

One-Pan Farro with Tomatoes and Kale

water

farro

onion,

garlic,

grape or cherry tomatoes, halved

salt

kale, stems removed, chopped into small pieces (about 2 cups)

olive oil (optional, but makes it a bit more luscious)

red pepper flakes

basil

Parmesan

chicken, meatballs, egg

Start the simmer

Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes. 

Start the simmer: Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes.

One-Pan Farro with Tomatoes and Kale Step 1

Add the kale

Add the kale. Simmer, uncovered, for another 15 minutes. 

Add the kale: Add the kale. Simmer, uncovered, for another 15 minutes.

One-Pan Farro with Tomatoes and Kale Step 2

Finish and serve

Stir in the olive oil, and&#8230; you&#8217;re done! The farro should be chewy but soft, and there will be just the slightest amount of really delicious brothiness left in the pan. Top with your favorite things &#8211; I highly recommend the Parmesan and the red pepper flakes. It&#8217;s almost too simple and too good to be true.

Finish and serve: Stir in the olive oil, and... you're done! The farro should be chewy but soft, and there will be just the slightest amount of really delicious brothiness left in the pan. Top with your favorite things - I highly recommend the Parmesan and the red pepper flakes. It's almost too simple and too good to be true.

One-Pan Farro with Tomatoes and Kale Step 3

This is a favorite of mine. -- so easy, adaptable and definitely more than the sum of its parts.

Glad to see that you gave Deb credit. The recipe has been on her site for a number of years (with hundreds of comments). (Also in her 'Smitten Kitchen Every Day" cookbook.)

I'm so very happy to find this recipe in my inbox today, Lindsay, as farro is my absolute favorite grain, and there really are not many recipes utilizing it. I can't wait to make it, as well as share it with my sister! She'd never heard of farro until I introduced her, so she'll be very glad to have it as well. Thanks so much, from both of us!

This is an outstanding recipe.  Followed the directions exactly, adding fresh basil, red pepper flakes, and Parmesan right before serving.  This is a keeper - thanks so much!

This is a really decent base. I did end up adding some balsamic vinegar, and used some vegetable broth instead of water to up the flavor. Next time I might add some tomato paste and sauté the onion and garlic first. Either way, you can’t beat the simplicity of this recipe.

Delicious. And it's so easy. And healthy, too? An absolute winner!

This was absolutely delicious! I had some chicken broth laying around so I used that instead of the water. The olive oil and cheese make it so luscious. Definitely will be making this a ton. I made the chicken meatballs to go with and it was all so easy and stress free.

Thanks, this was delicious! I used my homemade veggie stock in place of the water, added a diced small to medium zucchini in the first step (since I’m currently drowning in squash), and then finished it with about 6 oz of small shrimp that had been sautéed with butter and garlic, in addition to about 2/3 cup of crumbled feta - it was the perfect meal!

Used vegetable broth instead of water. Wonderful vegan recipe

So good and so easy!! I subbed spinach for kale and chicken broth for water—worked out super well. My husband loves the taste and texture of this dish too

I liked it. I think the tomato paste made the sauce a little too sweet. But I’d make it again. Thank you!

https://www.beckandbulow.com

So delicious! Thanks for a great SOS recipe!

Easy meal with just a few ingredients—great for warm lunches during the week. In my freezing cold office. I used veggie broth because I had it, and added cannelloni beans.

Absolutely fantastic! Love a simple healthy recipe and this is it!

This was delicious with your chicken meatballs! They go perfectly together. I will definitely be adding this to the regular rotation!

I made this and it was so yummy - way more delicious than I would have expected from this simple list of ingredients!

https://content.jwplatform.com/videos/mmMVm2bY.mp4

Bright, flavor-packed Mediterranean chickpea and farro salad with fresh veggies, herbs and a zippy citrus and olive oil dressing. You can add shrimp as instructed here or serve vegan. Lemon chicken is another great option to add. Be sure to see tips and cook's notes.

Mediterranean Chickpea Farro Salad with Shrimp

345 g cooked farro (you'll start

330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine)

cherry

cucumber,

green onions,

parsley,

lb/453.592 g large shrimp, peeled and deviened

Kosher salt

Black pepper

Extra virgin olive oil (I used Greek Early Harvest)

lemon

tbsp/

cumin

tsp/1.03 g sumac

In a small bowl or mason jar, add the dressing ingredients (lemon juice, olive oil, salt, pepper, oregano, cumin, and sumac.) Whisk well, or close the mason jar and shake until well-combined.

In a large salad bowl, combine cooked farro with the chickpeas and remaining salad ingredients (cherry tomatoes, cucumbers, green onion, parsley, and mint leaves).

Pour the majority of the dressing on top of the salad, toss to combine (leave a bit of the dressing, like 3 tbsp or so for the shrimp.) Set aside to allow flavors to meld.

To make the shrimp. Place uncooked shrimp in a bowl, pat dry with some paper towels. Season with salt and pepper. Drizzle extra virgin olive oil and toss to coat.

Heat a skillet or griddle over high heat. Add shrimp and cook on one side till it starts to turn pink, turn over and cook on both sides (4 to 5 minutes in total.) Turn heat off and add the remaining 3 tbsp of dressing to the hot shrimp, toss to coat.

To serve, transfer the farro salad to a serving platter or individual serving bowls. Add shrimp on top.

We made this last night, and we loved it.  Full of great flavor and filling.  We have been trying new recipes recently and this was our favorite.  I also appreciated the nutrition information.

Excellent summer salad. No fresh Mint or Parsley so I substituted Basil. I’m always excited to try new recipes from this blog/email.

This was fantastic. Grilled the shrimp with garlic, lemon, olive oil, salt and pepper. It's asparagus time here so I parboiled it for 2 minutes and used it instead of cucumber!

Trying an asparagus recipe tonight.

Thanks!

Super simple and sooo delicious.  I’ll cut back on the parsley a bit next time I make it.  It’s even better the next day!  Thanks.  Love your videos!

Absolutely delicious!  Loved the colors and textures - crunchy and refreshing.  I served the salad at room temperature with the shrimp right off the grill.  Then, today, we had the leftovers cold.  Delicious either way!

Really nice salad. I had left over farro from the night before, so was looking to have something for lunch the next day. This was perfect!! Came together quickIey. I  think that caned tuna would also be nice in here. Thank you for a lovely and satisfying salad.

Outstanding and super easy. Love the sumac in the salad dressing. Will make this dish to share with others when we can finally have a gathering again!

I made as directed, except the cucumber in the fridge was mushy, and I added a bunch of other stuff. no sumac. In spite of all the changes, it was DELICIOUS. A recipe that is flexible and delicious is a treasure. Thank you.

Next time I will triple the mint and make extra dressing.

This recipe screams summer...so fresh and delicious.  I made it last night for dinner using shrimp and dried garbanzo beans that I had soaked for 12 hours and then cooked for another hour. I followed everything else to the T. Amazing!  Suzy, I absolutely love your recipes and enjoy watching your videos.  Can't wait for your cookbook to come out.

So fresh and flavorful. Absolutely loved it. No mint so subbed basil and worked out great. Love your healthy and colorful recipes!

This was amazing!  Will be adding to our meal rotation.

I am new to Mediterranean style cooking and tried this as one of my first dishes, following the recipe exactly.  Absolutely amazing! Love the flavors!  Thank you!

Enjoy the fresh flavors of summer with this easy and healthy farro and tomato salad with crispy capers. Serve this side dish at your next cookout, summer party, picnic, or family gathering.

Farro-and-Tomato Salad with Crispy Capers

c. farro

tbsp. small capers, patted dry

c. fresh flat-leaf parsley

tbsp. sherry vinegar

black pepper

lb. mixedcolors grape andcherry tomatoes,halved

Cook farro according&nbsp;to package directions.&nbsp;

A flavorful and healthful farro recipe for any day of the week! This hearty warm salad is packed with roasted sweet potatoes, crispy kale leaves and feta cheese in a tangy-sweet balsamic vinaigrette and drizzled with a creamy lemon tahini sauce.

Kale Sweet Potato Salad with Farro and Tahini Sauce

balsamic vinegar

extra virgin olive oil

garlic (grated

pearled farro

potatoes

Extra virgin olive oil

smoked paprika or sweet paprika

¼-½ teaspoon crushed red chili pepper (to taste)

red onion or shallot

kale

feta cheese

Tahini dressing (optional)

Whisk together all ingredients in a small bowl. Set aside.

Make the dressing:

Preheat the oven to 425 degrees.

Bring a 3-4 quarts water to a boil in a saucepan. Add 1 tablespoon kosher salt and the farro. Cook until tender, about 20 minutes. Drain and transfer to a serving platter or bowl. Drizzle with a little olive oil to keep the grains moist.

While the farro cooks, put the sweet potatoes on a rimmed baking sheet large enough to hold them in one layer. Add 2 tablespoons olive oil, oregano, paprika, chili and ½ teaspoon kosher salt and toss to coat evenly with the spices. Roast 15 minutes.

Take the sheet pan out of the oven and add the sliced onion. Gently toss together with a spatula until the onions are evenly distributed. Put the pan back in the oven and continue roasting until the sweet potatoes are tender and golden, 5-10 more minutes. Transfer the sweet potatoes to the platter with the farro.

Arrange the kale on the same baking sheet. Drizzle with a little bit of olive oil and sprinkle with salt. Roast the kale about 5 minutes, until the leaves are wilted and the edges are beginning to crisp.

Add the kale to the sweet potatoes and farro. Pour the dressing over and toss well. Sprinkle the cheese on top with tahini dressing (if using) and serve warm or at room temperature.

Farro Salad

My daughter loves this recipe, but prefers it dressing free. We add nuts and craisins and season the veggies with cinnamon and a wee bit of maple syrup.

My new favorite! Even my kids live it! I use white sweet potatoes as I prefer their flavor (milder/less sweet). Before this recipe I had never tried farro, now I am a fan! :)

This is my new favorite salad! So much flavor, very filling and satisfying, and easy to prepare. I'll be adding this to my lunch rotation.

Delicious, my husband and I loved this wonderful salad.  I recently bought farro and needed to use up and found your recipe and so happy that I did, thank you! Followed the recipe exactly except the cayenne.

My family loved this salad so much! I did leave out the chili flakes and cayenne, though. Too spicy for us! 

The tahini sauce was an exceptional addition l I didn’t bother to post a picture because it looked identical to yours.

Loved it!

This was so delicious. Loved the layers of flavor and the tahini is a must. Thank you for sharing!

Made this salad and loved it! I added chicken to it but would have it as a side to roast chicken next time as the flavors overpowered the diced chicken.
This salad has great texture and layers of wonderful flavor. Don’t skip the tahini dressing. That is the “icing on the cake”.

I mostly made this recipe to use up some farro and sweet potatoes I had laying around, but it’s a keeper! Way exceeded my expectations. I didn’t have any feta, so subbed goat cheese and I thought it needed a little crunch, so added some toasted pepitas. Delish!

Delicious and easy!  I added cooked lentils and roasted brussel sprouts. Since I did not have kale, just used chopped parsley. The Tahini dressing made the dish.  Thanks for a wonderful recipe!

Delicious! I added the tahini dressing which I adored! 

I made all the components over a few days; used regular (locally grown) farro in chicken bone broth; added some fresh nettles too.

A special salad 💜

Love this recipe so much! Simple, delicious, and nutritious, it's becoming a go-to dish for me. Especially convenient for meal prep. I love that I can make it a little more complex by adding the tahini dressing.

Delicious!! Big hit for the whole family. A bit heavy on the salt though.

Karen, what a simple, delicious, flavorful farro salad. Made it ahead to be enjoyed for lunch during the week, but snuck in a quick bowl while it was fresh and — wow!

https://content.jwplatform.com/videos/7gIApLBN.mp4

A hearty vegetarian grain salad with roasted sweet potatoes, crispy kale leaves and feta cheese in a tangy-sweet balsamic vinaigrette.

Farro Salad with Sweet Potatoes and Kale

A creamy breakfast porridge made with farro, dates, vanilla and cardamom. Oil-free, refined-sugar-free, and irresistibly delicious!

Farro Breakfast Pudding With Dates and Cardamom

plant milk

vanilla

tsp cardamom

farro,

In a medium saucepan heat the milk and water over high heat. Once boiling add the vanilla, cardamom, farro and dates. Stir and return to a simmer. Cover, reduce heat to low, and cook for 25 to 30 minutes or until most of the liquid has been absorbed.

Top 9 farro recipe recipes from across the web

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Top 9 farro recipe recipes from across the web

The most viewed farro recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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