18 Delicious Farro Recipes Perfect for Every Occasion

Welcome to a world where farro isn’t just an ancient grain—it’s the star of your next meal! Whether you’re whipping up a quick weeknight dinner, seeking seasonal inspiration, or craving some hearty comfort food, these 18 delicious farro recipes have got you covered. From salads to soups and everything in between, get ready to fall in love with farro all over again. Let’s dive in!

Lemon Herb Farro Salad

Fresh and vibrant, this Lemon Herb Farro Salad is a delightful symphony of textures and flavors, perfect for a light lunch or as a sophisticated side dish at your next gathering. The nutty farro, zesty lemon, and aromatic herbs come together in a dish that’s as nourishing as it is delicious.

Ingredients

• 1 cup farro, rinsed (I love the chewy texture it brings)
• 2 cups water (for cooking the farro to perfection)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (for that bright, tangy kick)
• 1 tbsp lemon zest (don’t skip this—it intensifies the lemon flavor)
• 1/4 cup chopped fresh parsley (flat-leaf is my preference for its mild taste)
• 2 tbsp chopped fresh mint (adds a refreshing twist)
• 1/2 tsp salt (I find this amount perfectly balances the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)
• 1/2 cup crumbled feta cheese (for a creamy, salty contrast)
• 1/4 cup sliced almonds, toasted (adds a delightful crunch)

Instructions

1. In a medium saucepan, combine the farro and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender but still chewy. Drain any excess water and let it cool slightly.
3. While the farro is cooking, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper in a large bowl.
4. Add the warm farro to the bowl with the dressing and toss to coat evenly. This allows the farro to absorb the flavors beautifully.
5. Stir in the chopped parsley, mint, and crumbled feta cheese until well combined.
6. Just before serving, sprinkle the toasted sliced almonds over the top for added texture.

Crunchy, creamy, and bursting with citrusy freshness, this salad is a testament to the beauty of simple ingredients done right. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it on its own for a satisfying vegetarian option.

Roasted Vegetable Farro Bowl

Farro, with its nutty essence and satisfying chew, serves as the perfect foundation for this vibrant Roasted Vegetable Farro Bowl, a dish that celebrates the simplicity and richness of seasonal produce.

Ingredients

• 1 cup farro, rinsed (I love the texture of semi-pearled farro for this dish)
• 2 cups water (for cooking the farro)
• 1 medium zucchini, diced into 1/2-inch pieces (the skin adds a lovely color contrast)
• 1 red bell pepper, diced into 1/2-inch pieces
• 1 small red onion, thinly sliced (it caramelizes beautifully)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp salt (to enhance the vegetables’ natural flavors)
• 1/4 tsp black pepper (freshly ground is best)
• 1/4 cup crumbled feta cheese (for a creamy, tangy finish)
• 2 tbsp balsamic glaze (to drizzle before serving)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a medium saucepan, combine the rinsed farro and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender but still chewy. Tip: Stir occasionally to prevent sticking.
3. While the farro cooks, toss the zucchini, red bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet. Spread in a single layer for even roasting.
4. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they’re tender and slightly charred. Tip: Keep an eye on them to avoid over-charring.
5. Once the farro and vegetables are ready, divide the farro among bowls, top with the roasted vegetables, and sprinkle with feta cheese. Tip: Let the farro sit for a few minutes after cooking to absorb any remaining water.
6. Drizzle each bowl with balsamic glaze just before serving.

How the roasted vegetables meld with the hearty farro creates a symphony of textures and flavors, from the crisp-tender veggies to the creamy feta. Serve it with a slice of crusty bread to soak up any remaining balsamic glaze for an extra touch of indulgence.

Creamy Farro Risotto with Mushrooms

Savory and satisfying, this Creamy Farro Risotto with Mushrooms marries the nutty depth of farro with the earthy richness of mushrooms, creating a dish that’s as comforting as it is sophisticated. Perfect for a cozy dinner or impressing guests, its creamy texture and layered flavors speak to the soul of rustic Italian cooking with a modern twist.

Ingredients

• 1 cup farro (I love the chewiness of whole farro for this dish)
• 4 cups vegetable broth (homemade adds a depth of flavor, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 8 oz cremini mushrooms, sliced (their earthy flavor is perfect here)
• 1/2 cup dry white wine (a crisp Pinot Grigio adds a lovely acidity)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 tbsp unsalted butter (for that irresistible richness)
• Salt and freshly ground black pepper (to season layers of flavor)
• 2 tbsp chopped fresh parsley (for a bright finish)

Instructions

1. In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another 30 seconds, until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes. Season with salt and pepper.
5. Add the farro to the skillet, stirring to coat it with the oil and vegetables. Toast for 2 minutes to enhance its nutty flavor.
6. Pour in the white wine, stirring constantly until it is fully absorbed. Tip: This step deglazes the pan, picking up all the flavorful bits.
7. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 25 minutes.
8. Once the farro is tender but still chewy, remove the skillet from the heat. Stir in the Parmesan cheese and butter until the risotto becomes creamy. Tip: The residual heat will melt the cheese and butter perfectly.
9. Adjust seasoning with salt and pepper, then garnish with chopped parsley before serving.

The risotto should luxuriously coat the spoon, with the farro offering a pleasant bite amidst the creamy backdrop. Serve it in shallow bowls, perhaps with a drizzle of truffle oil for an extra layer of decadence, and watch as it becomes the centerpiece of your table.

Farro and Kale Stuffed Peppers

Whisking together the rustic charm of farro with the vibrant freshness of kale, these stuffed peppers are a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony.

Ingredients

• 4 large bell peppers, any color (I love the visual pop of red and yellow together)
• 1 cup farro, rinsed (for that delightful chewiness)
• 2 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 medium onion, finely diced (white or yellow, for sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 2 cups kale, stems removed and leaves chopped (lacinato kale is my go-to for its tenderness)
• 1/2 cup grated Parmesan cheese (for a salty, nutty finish)
• 1 tsp dried oregano (for a hint of earthiness)
• Salt and freshly ground black pepper (to season layers of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish.
3. In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the broth is absorbed.
4. While the farro cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and chopped kale to the skillet, cooking until the kale is wilted, about 3 minutes. Tip: Massaging the kale with a bit of olive oil before cooking can soften its texture.
6. Once the farro is cooked, stir it into the skillet with the kale mixture. Add the Parmesan cheese, dried oregano, salt, and pepper, mixing well to combine.
7. Spoon the farro and kale mixture into the prepared bell peppers, packing it gently. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly golden. Tip: For an extra cheesy crust, sprinkle a bit more Parmesan on top before the final bake.
9. Let the stuffed peppers cool for 5 minutes before serving. This allows the flavors to meld beautifully.

Delightfully hearty yet surprisingly light, these stuffed peppers offer a satisfying chew from the farro, a slight bitterness from the kale, and a sweet contrast from the roasted peppers. Serve them with a drizzle of balsamic glaze for an extra layer of flavor that ties everything together.

Mediterranean Farro with Feta and Olives

Vibrant and wholesome, this Mediterranean Farro with Feta and Olives is a celebration of textures and flavors, perfect for those who appreciate the rustic charm of grain-based dishes. With its hearty farro, briny olives, and creamy feta, it’s a dish that promises a delightful journey to the sun-drenched coasts of the Mediterranean.

Ingredients

• 1 cup farro – I love the nutty flavor and chewy texture it brings to the dish.
• 2 cups water – for cooking the farro to perfection.
• 1/2 cup Kalamata olives, pitted and halved – their bold flavor is irreplaceable.
• 1/2 cup crumbled feta cheese – I prefer the creamy, tangy variety for this recipe.
• 2 tbsp extra virgin olive oil – my go-to for dressing the dish.
• 1 tbsp lemon juice – freshly squeezed for a bright, citrusy note.
• 1/4 cup chopped fresh parsley – adds a fresh, herby finish.
• Salt to taste – though I find the feta and olives usually provide enough.

Instructions

1. Rinse the farro under cold water until the water runs clear to remove any excess starch.
2. In a medium saucepan, combine the rinsed farro and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender but still chewy. Tip: Avoid stirring too much to prevent the farro from becoming mushy.
4. Drain any excess water and let the farro cool slightly in a large bowl.
5. Add the Kalamata olives, crumbled feta, extra virgin olive oil, and lemon juice to the bowl with the farro. Gently toss to combine. Tip: Letting the dish sit for 10 minutes before serving allows the flavors to meld beautifully.
6. Season with salt if needed and sprinkle with chopped fresh parsley before serving. Tip: For an extra touch of elegance, serve the dish on a platter garnished with lemon wedges and a drizzle of olive oil.

Rich in flavors and textures, this Mediterranean Farro with Feta and Olives offers a satisfying chew from the farro, a creamy burst from the feta, and a salty punch from the olives. Consider serving it alongside grilled vegetables or as a standalone salad for a light, nutritious meal.

Spicy Farro and Black Bean Chili

Radiating warmth and complexity, this Spicy Farro and Black Bean Chili is a hearty embrace of textures and flavors, perfect for those evenings when only something deeply satisfying will do. Its robust character comes from a harmonious blend of spices, tender farro, and creamy black beans, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup farro, rinsed (I love the nutty texture it brings)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is always best)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (for that earthy depth)
• 1 can (15 oz) black beans, drained and rinsed (look for low-sodium)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice smokiness)
• 4 cups vegetable broth (homemade elevates the dish)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, chili powder, and cumin, cooking until fragrant, about 30 seconds.
4. Add rinsed farro to the pot, stirring to coat with the spices and onions.
5. Pour in vegetable broth, bringing the mixture to a boil. Tip: Ensure the farro is submerged for even cooking.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until farro is tender but chewy.
7. Stir in black beans and diced tomatoes, including their juices, and simmer uncovered for an additional 10 minutes. Tip: The liquid should thicken slightly.
8. Season with salt, starting with 1/2 tsp and adjusting as needed. Tip: Taste as you go to balance the flavors.

The chili should have a hearty, stew-like consistency with the farro offering a pleasant chew against the soft beans. Serve it topped with avocado slices or a dollop of sour cream for a creamy contrast, or alongside a crisp green salad to round out the meal.

Farro Pilaf with Toasted Almonds

Elegantly wholesome and satisfying, this Farro Pilaf with Toasted Almonds is a testament to the beauty of simple ingredients coming together to create a dish that’s both nutritious and deeply flavorful. Perfect for a cozy dinner or as a standout side, it’s a recipe that promises to delight with every bite.

Ingredients

• 1 cup farro, rinsed (I love the nutty texture it brings)
• 2 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1/2 cup sliced almonds, toasted (for that irresistible crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is always best)
• Salt, to taste (I start with 1/4 tsp and adjust)
• Freshly ground black pepper, to taste (a few twists of the mill)
• 1/4 cup chopped parsley (for a fresh, herby finish)

Instructions

1. In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to let it brown.
4. Add the rinsed farro to the pan, stirring to coat it in the oil and onion mixture, about 1 minute. This toasts the farro slightly, enhancing its flavor.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the farro is tender and the liquid is absorbed. Tip: Resist the urge to stir too often to prevent the farro from becoming mushy.
6. While the farro cooks, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Tip: Keep a close eye on them as they can burn quickly.
7. Once the farro is cooked, remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
8. Stir in the toasted almonds and chopped parsley, seasoning with additional salt and pepper if needed.

A harmonious blend of textures and flavors, this pilaf is wonderfully chewy from the farro, with a delightful crunch from the almonds. Serve it alongside roasted chicken or as a hearty base for a vegetarian bowl, topped with a poached egg for extra richness.

Farro Breakfast Porridge with Berries

Hearty and wholesome, this Farro Breakfast Porridge with Berries is a delightful way to start your morning, blending the nutty richness of farro with the sweet tartness of fresh berries for a dish that’s as nutritious as it is comforting.

Ingredients

• 1 cup farro, rinsed (I love the chewy texture it brings)
• 3 cups water (for that perfect porridge consistency)
• 1 cup mixed berries (fresh or frozen, depending on the season)
• 2 tbsp honey (local honey adds a lovely floral note)
• 1/2 tsp vanilla extract (a splash elevates the flavors beautifully)
• A pinch of salt (to balance the sweetness)
• 1/4 cup almond milk (or any milk of choice, for creaminess)

Instructions

1. In a medium saucepan, combine the rinsed farro and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender and most of the water is absorbed. Tip: Stir occasionally to prevent sticking.
3. Add the mixed berries, honey, vanilla extract, and a pinch of salt to the saucepan. Stir gently to combine.
4. Continue to cook on low heat for an additional 5 minutes, allowing the berries to soften and the flavors to meld. Tip: If using frozen berries, no need to thaw; they’ll cook perfectly in the porridge.
5. Remove from heat and stir in the almond milk for added creaminess. Tip: Adjust the amount of milk based on your preferred porridge consistency.

Delightfully creamy with a satisfying chew from the farro, this porridge is a symphony of textures and flavors. Serve it warm, topped with extra berries and a drizzle of honey for a breakfast that feels both indulgent and wholesome.

Farro and Chickpea Stew

Savory and satisfying, this Farro and Chickpea Stew is a testament to the beauty of simple ingredients coming together to create something truly extraordinary. Perfect for those chilly evenings when only a bowl of hearty, nourishing stew will do.

Ingredients

• 1 cup farro, rinsed (I love the nutty texture it brings)
• 2 cups cooked chickpeas (canned is fine, but I always rinse them for a cleaner taste)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 4 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• 1 tsp smoked paprika (for that irresistible smoky depth)
• Salt, to taste (I start with 1/2 tsp and adjust from there)
• Fresh parsley, chopped (for garnish, it adds a bright, fresh contrast)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and smoked paprika, cooking until fragrant, about 1 minute. Be careful not to let the garlic brown.
4. Add the rinsed farro to the pot, stirring to coat it in the oil and spices, about 2 minutes. This toasts the farro slightly, enhancing its flavor.
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes. Tip: Check occasionally to ensure the farro is submerged.
6. After 25 minutes, add the cooked chickpeas and continue to simmer, uncovered, for another 10 minutes. The stew should thicken slightly.
7. Season with salt to taste, remembering the broth may already be salty. Tip: Taste as you go to avoid over-salting.
8. Remove from heat and let the stew sit for 5 minutes before serving. This allows the flavors to meld beautifully.
9. Garnish with chopped fresh parsley before serving.

Mouthwatering and robust, this stew boasts a delightful chew from the farro and creaminess from the chickpeas. Serve it with a drizzle of olive oil and a slice of crusty bread for dipping, turning a simple meal into a feast for the senses.

Garlic Parmesan Farro Casserole

Savory and satisfying, this Garlic Parmesan Farro Casserole is a testament to the beauty of simple ingredients coming together to create something truly extraordinary. Perfect for a cozy dinner or a sophisticated side, it’s a dish that promises comfort with every bite.

Ingredients

• 1 cup farro (I love the nutty texture of whole grain farro for this recipe)
• 2 cups chicken broth (homemade adds a depth of flavor, but store-bought works in a pinch)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup grated Parmesan cheese (opt for freshly grated for a sharper taste)
• 1/4 cup heavy cream (this adds a luxurious creaminess to the dish)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1/2 tsp salt (adjust according to your preference)
• 1/4 tsp black pepper (freshly ground pepper elevates the flavor)
• 1/4 cup breadcrumbs (for that perfect golden crust)
• 1 tbsp olive oil (extra virgin olive oil is my go-to for its fruity notes)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine the farro and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes, or until the farro is tender and the broth is absorbed. Tip: Stir occasionally to prevent sticking.
3. While the farro cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Tip: Keep the heat medium to avoid burning the garlic.
4. Once the farro is cooked, remove from heat and stir in the sautéed garlic, Parmesan cheese, heavy cream, butter, salt, and pepper until well combined and the butter is melted.
5. Transfer the mixture to a greased baking dish. Sprinkle the breadcrumbs evenly over the top. Tip: For an extra crispy topping, lightly spray the breadcrumbs with cooking spray before baking.
6. Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.

Hearty and flavorful, this casserole boasts a creamy interior with a satisfyingly crisp top. Serve it alongside a crisp green salad or as a robust side to roasted meats for a meal that’s sure to impress.

Farro and Avocado Sushi Rolls

Brimming with wholesome goodness and a delightful contrast of textures, our Farro and Avocado Sushi Rolls are a modern twist on the classic, offering a hearty yet refined bite that’s as nutritious as it is delicious.

Ingredients

• 1 cup farro, rinsed (I love the nutty flavor it brings, making it a perfect base for these rolls)
• 2 ripe avocados, sliced (look for avocados that yield slightly to pressure for the perfect creaminess)
• 4 sheets nori (the crispier, the better for that satisfying crunch)
• 1 tbsp rice vinegar (a splash adds just the right amount of tang)
• 1 tsp sugar (just a hint to balance the flavors)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/2 cucumber, julienned (for a refreshing crunch)
• 1 carrot, julienned (adds a sweet, earthy note)
• 1 tbsp sesame seeds, toasted (for a nutty finish)

Instructions

1. In a medium saucepan, combine the farro with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed.
2. While the farro cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the farro is done, gently fold in the vinegar mixture and let it cool to room temperature.
3. Lay a nori sheet on a bamboo sushi mat. Spread a quarter of the farro mixture evenly over the nori, leaving a 1-inch border at the top.
4. Arrange slices of avocado, cucumber, and carrot horizontally across the farro. Sprinkle with toasted sesame seeds.
5. Using the bamboo mat, tightly roll the sushi away from you, pressing gently to seal the edge with a bit of water if necessary.
6. Repeat with the remaining nori sheets and ingredients.
7. With a sharp knife, slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean slices.

How the farro’s chewiness pairs beautifully with the creamy avocado and crisp vegetables, creating a symphony of textures in every bite. Serve these rolls with a side of soy sauce or a dollop of wasabi for an extra kick, making them a standout addition to any meal or gathering.

Farro Tabbouleh with Fresh Herbs

Amidst the hustle of summer gatherings, this Farro Tabbouleh with Fresh Herbs stands as a testament to simplicity and flavor, marrying the nutty essence of farro with the vibrant freshness of garden herbs.

Ingredients

• 1 cup farro, rinsed (I find the pearled variety cooks quicker and still offers a delightful chew)
• 2 cups water (for that perfect farro texture)
• 1 large English cucumber, finely diced (its thin skin and minimal seeds make it ideal)
• 1 pint cherry tomatoes, halved (I love the burst of sweetness they add)
• 1/2 cup fresh parsley, finely chopped (flat-leaf for its robust flavor)
• 1/4 cup fresh mint, finely chopped (a touch that elevates the dish)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (for that bright, tangy kick)
• 1 tsp salt (to taste, but this amount perfectly balances the flavors)
• 1/2 tsp freshly ground black pepper (for a subtle heat)

Instructions

1. In a medium saucepan, combine the farro and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender but still chewy. Tip: Avoid stirring to prevent the farro from becoming mushy.
2. While the farro cooks, prepare the vegetables and herbs. Finely dice the cucumber, halve the cherry tomatoes, and chop the parsley and mint. Tip: Chilling the cucumber before dicing makes it easier to handle.
3. Once the farro is cooked, drain any excess water and transfer it to a large bowl to cool slightly, about 10 minutes. Tip: Spreading it out on a baking sheet speeds up the cooling process.
4. To the bowl with the farro, add the cucumber, tomatoes, parsley, mint, olive oil, lemon juice, salt, and pepper. Gently toss to combine, ensuring all ingredients are evenly distributed.
5. Let the tabbouleh sit for at least 15 minutes before serving to allow the flavors to meld. For an extra touch of elegance, serve on a platter garnished with whole mint leaves and lemon wedges.

This Farro Tabbouleh offers a delightful contrast of textures, from the chewy farro to the crisp cucumber and juicy tomatoes, all brought together by the freshness of the herbs. It’s a dish that shines at room temperature, making it perfect for picnics or as a sophisticated side at your next dinner party.

Farro and Butternut Squash Soup

Brimming with the warmth of autumn, this Farro and Butternut Squash Soup is a harmonious blend of nutty grains and sweet, creamy squash, perfect for a cozy evening in.

Ingredients

• 1 cup farro, rinsed (I love the chewy texture it adds)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 4 cups vegetable broth (homemade adds a depth of flavor)
• 1 tsp sea salt (adjust to your liking)
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp ground cinnamon (a pinch more if you love warmth)
• 1/4 tsp nutmeg (freshly grated is transformative)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, sautéing until translucent and fragrant, roughly 5 minutes.
3. Stir in butternut squash cubes, cooking until they begin to soften, about 10 minutes.
4. Pour in vegetable broth, bringing the mixture to a gentle boil.
5. Add rinsed farro, sea salt, black pepper, cinnamon, and nutmeg, stirring to combine.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until farro is tender.
7. For a creamier texture, blend half the soup with an immersion blender, leaving some chunks for texture.

Now, this soup boasts a velvety texture with pops of chewy farro, enveloped in the sweet and spiced flavors of butternut squash. Serve it with a drizzle of olive oil and a sprinkle of farro on top for an elegant presentation.

Farro Stir-Fry with Sesame Ginger Sauce

Farro stir-fry with sesame ginger sauce is a dish that effortlessly marries the nutty wholesomeness of farro with the vibrant, zesty notes of a homemade sesame ginger sauce, creating a meal that’s as nourishing as it is flavorful.

Ingredients

• 1 cup farro, rinsed (I love the chewy texture it brings to the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp sesame oil (for that unmistakable aroma)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger, grated (I keep mine in the freezer for easy grating)
• 2 tbsp soy sauce (low-sodium to control the saltiness)
• 1 tbsp honey (for a touch of sweetness)
• 1 cup mixed vegetables (bell peppers and snap peas are my favorites here)
• 1 tbsp sesame seeds (toasted, for that extra crunch)

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan. Add the rinsed farro, reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender and water is absorbed.
2. While the farro cooks, heat extra virgin olive oil and sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Add the mixed vegetables to the skillet, stirring frequently for 5 minutes, or until they’re just tender but still crisp.
4. In a small bowl, whisk together soy sauce and honey. Pour this mixture over the vegetables, stirring to coat evenly.
5. Once the farro is cooked, add it to the skillet with the vegetables, tossing everything together to combine well.
6. Sprinkle toasted sesame seeds over the top before serving, for an added layer of texture and flavor.

Nowhere does the harmony of textures and flavors shine brighter than in this dish, with the farro’s chewiness contrasting beautifully against the crisp vegetables and the rich, velvety sauce. Serve it in a bowl with a sprinkle of extra sesame seeds on top for a visually appealing and utterly satisfying meal.

Farro and Goat Cheese Stuffed Tomatoes

Whisking together the rustic charm of farro with the creamy tang of goat cheese, these stuffed tomatoes are a celebration of summer’s bounty, perfect for a leisurely lunch or as a standout side at your next dinner party.

Ingredients

• 4 large beefsteak tomatoes – look for ones that are firm and have a deep red color for the best flavor.
• 1 cup cooked farro – I love the nutty texture it brings to the dish.
• 1/2 cup crumbled goat cheese – opt for a creamy, mild variety to balance the farro’s earthiness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/4 cup finely chopped fresh basil – it adds a bright, peppery kick.
• Salt and freshly ground black pepper – to season, but be mindful of the goat cheese’s saltiness.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Slice the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving a 1/2-inch thick shell. Tip: Reserve the pulp for a fresh tomato sauce or soup.
3. In a mixing bowl, combine the cooked farro, goat cheese, olive oil, and basil. Season lightly with salt and pepper, remembering the goat cheese will add saltiness.
4. Gently stuff each tomato shell with the farro mixture, pressing down lightly to fill completely. Tip: Overfilling can cause the tomatoes to burst, so leave a small gap at the top.
5. Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes, until the tomatoes are tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes.

The baked tomatoes emerge with a tender bite, the farro’s chewiness contrasting beautifully with the creamy goat cheese. Serve them atop a smear of basil pesto or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Farro Pancakes with Maple Syrup

Savor the rustic charm of farro pancakes, a wholesome twist on the classic breakfast favorite, where the nutty depth of ancient grains meets the sweet embrace of maple syrup for a morning indulgence that’s both nourishing and decadently satisfying.

Ingredients

• 1 cup farro flour (stone-ground for the best texture)
• 1 tbsp sugar (I like to use organic cane sugar for its subtle molasses notes)
• 1 tsp baking powder (aluminum-free to keep the flavor clean)
• 1/4 tsp salt (a pinch of sea salt enhances the farro’s natural flavors)
• 1 cup buttermilk (full-fat for richness, though low-fat works in a pinch)
• 1 large egg (room temperature eggs blend more smoothly into the batter)
• 2 tbsp unsalted butter, melted (plus extra for greasing the pan)
• Pure maple syrup, for serving (the darker the grade, the more robust the flavor)

Instructions

1. In a large mixing bowl, whisk together the farro flour, sugar, baking powder, and salt until well combined.
2. In a separate bowl, beat the buttermilk and egg together until smooth, then stir in the melted butter.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F is ideal) and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm, drizzled generously with maple syrup.

Yield pancakes that are delightfully hearty with a slight chew, their earthy flavor perfectly balanced by the sweetness of maple syrup. For an extra touch, top with a dollop of whipped cream or a sprinkle of toasted nuts to contrast the pancakes’ soft texture.

Farro and Roasted Beet Salad

Nothing elevates a simple salad to a gourmet experience quite like the combination of nutty farro and earthy roasted beets. This dish is a celebration of textures and flavors, perfect for those who appreciate the art of wholesome, yet sophisticated cooking.

Ingredients

• 1 cup farro, rinsed (I love the chewy texture it brings)
• 3 medium beets, peeled and diced into 1-inch cubes (their deep crimson hue is irresistible)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp balsamic vinegar (for a touch of sweetness and acidity)
• 1/2 cup crumbled feta cheese (adds a creamy, salty contrast)
• 1/4 cup chopped walnuts (for a crunchy finish)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the diced beets with 1 tbsp olive oil, salt, and pepper on a baking sheet, spreading them out for even roasting.
3. Roast the beets for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the beets roast, cook the farro in boiling salted water for 20 minutes, or until al dente, then drain and let cool slightly.
5. In a large bowl, whisk together the remaining olive oil and balsamic vinegar to create a simple dressing.
6. Add the warm farro and roasted beets to the bowl, tossing gently to coat with the dressing.
7. Fold in the crumbled feta and chopped walnuts, adjusting seasoning with salt and pepper as needed.

This salad is a delightful interplay of textures, from the tender farro and beets to the crunchy walnuts and creamy feta. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Farro and Sweet Potato Hash

Yearning for a dish that combines wholesome grains with the natural sweetness of root vegetables? This Farro and Sweet Potato Hash is a delightful symphony of textures and flavors, perfect for a hearty breakfast or a nutritious side.

Ingredients

• 1 cup farro, rinsed (I love the nutty flavor it brings)
• 2 medium sweet potatoes, diced into 1/2-inch cubes (their vibrant color makes the dish pop)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small red onion, finely chopped (adds a nice bite)
• 2 cloves garlic, minced (for that aromatic depth)
• 1/2 tsp smoked paprika (a personal favorite for a hint of warmth)
• Salt and freshly ground black pepper (to season perfectly)
• 2 large eggs, room temperature (they blend better when not cold)
• Fresh parsley, chopped (for a fresh, herby finish)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the sweet potatoes to perfection.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast for 25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
4. While the sweet potatoes roast, cook the farro in boiling salted water for 20 minutes, or until al dente. Drain any excess water.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the red onion and sauté for 3 minutes until translucent.
6. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
7. Add the cooked farro to the skillet, stirring to combine with the onions and garlic. Cook for 2 minutes to let the flavors meld.
8. Fold in the roasted sweet potatoes gently, ensuring they’re evenly distributed without breaking apart.
9. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
10. Garnish with fresh parsley before serving.

Now, the Farro and Sweet Potato Hash is ready to delight. Notice how the creamy yolks mingle with the chewy farro and soft sweet potatoes, creating a dish that’s as satisfying to eat as it is beautiful to behold. Try serving it with a drizzle of hot sauce for an extra kick.

Summary

These 18 delicious farro recipes offer something for every occasion, from cozy weeknight dinners to festive gatherings. Tantalizing and versatile, farro is a fantastic grain to keep in your pantry. We’d love to hear which recipes you try—leave a comment with your favorites and don’t forget to share this roundup on Pinterest for fellow food lovers to enjoy!