Charred Farro with Herbs (Printable)

Smoky toasted whole grain mixed with fresh herbs, vegetables, and a zesty vinaigrette dressing.

# What You’ll Need:

→ Grains

01 - 1 cup farro, rinsed
02 - 2 cups water
03 - 1/2 teaspoon kosher salt

→ Vegetables

04 - 1 tablespoon olive oil
05 - 1 small red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 cup cherry tomatoes, halved

→ Dressing & Garnish

08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon Dijon mustard
11 - 1/4 cup fresh parsley, chopped
12 - 1/4 cup fresh basil, chopped
13 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Combine farro, water, and kosher salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender. Drain excess water and set aside.
02 - Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add cooked farro in an even layer. Cook undisturbed for 3 to 4 minutes until bottom is golden and slightly charred. Stir and repeat until most grains are toasted and aromatic.
03 - Add diced red onion, red bell pepper, and cherry tomatoes to the skillet. Sauté for 3 to 4 minutes until vegetables soften and tomatoes begin to blister.
04 - Whisk together extra-virgin olive oil, red wine vinegar, and Dijon mustard in a small bowl.
05 - Remove skillet from heat. Drizzle vinaigrette over farro and vegetables. Toss to coat evenly. Stir in chopped parsley and basil. Season with freshly ground black pepper to taste.
06 - Serve warm or at room temperature as a side dish or grain bowl base.

# Expert Advice:

01 -
  • The charring creates a nutty, complex flavor that makes people ask what you did differently.
  • It comes together in under an hour and actually tastes better at room temperature, so it's perfect for meal prep.
  • One pan, fresh herbs, and you've got something that feels restaurant-quality but doesn't require any real skill.
02 -
  • Don't skip the charring step; that's where all the flavor lives, and it only takes a few minutes but makes an enormous difference.
  • If your farro turns out gummy, you can still rescue it by letting it cool and charring it longer in the skillet; the heat will dry it out.
03 -
  • Use a cast-iron skillet if you have one; the heat retention creates charring that you can't easily get any other way, and it's a game-changer.
  • Make the vinaigrette while the vegetables are cooking so everything comes together at the right moment and the herbs stay bright and vibrant.

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