Farro is a delicious nutrient-rich grain, often used in Italian cuisine. Pearled farro, which cooks faster than whole farro and seems easier to find in grocery stores, is packed with fiber and an impressive amount of protein. Its chewy texture and nutty flavor make it a versatile base for many dishes and it’s one of my favorite grains to use in my diet.

Ways I Like to Use Cooked Farro

Grain Bowls: Farro is a great base for Lemony Feta Turkey Meatballs and roasted vegetables.
Soups & Stews: Add farro to soups for extra texture and nutrition, stirring it in during the last 10 minutes of cooking.
Salads: Toss farro into salads for a chewy bite. Try it with roasted squash or brussels sprouts, feta, and a lemon vinaigrette.
Side Dish: Serve farro with olive oil, garlic, and fresh herbs such as oregano or parsley as a side to grilled meats or vegetables.

Storing and Reheating

Store cooked farro in the fridge for up to five days. Reheat it in the microwave or on the stovetop with a splash of water or broth to revive its texture. Farro also freezes really well so doubling the recipe is a great idea!

Happy cooking,

Christina

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Easy Pearled Farro

Farro is a high protein grain that is excellent to make at the beginning of the week and add to meals as needed. This easy method and base recipe can be the foundation of a grain bowl or added to soups or salads. Pesto, chimichurri, and vinaigrettes are all great ways to flavor hearty Italian farro.

Cook Time25

Course: Side Dish

Keyword: farro

Servings: servings

Calories: 207kcal

Author: Christina Shoup

Ingredients

1 cup pearled farro, rinsed and drained well
1 tbsp olive oil, plus more for drizzling
1 quart water or broth
½ tsp kosher salt
1 dried bay leaf

Instructions

In a medium saucepan over medium heat, add the olive oil. When the oil is warm add the rinsed and drained farro. Stir to coat the farro in oil and continue to toast until the farro has a nutty aroma.
Increase the heat to high and add the water bay leaf and salt. Stir then bring to a boil.
Cover and reduce the heat to a low simmer. Cook the farro until tender, about 20 minutes. Remove the bay leaf and drain the excess water.
Immediately spread the cooked farro out on a parchment lined sheet pan. Drizzle with a little olive oil and either cool to room temperature and store in a sealed container in the refrigerator or use as desired in a dish.

Nutrition

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