Cozy Farro Vegetable Medley (Printable)

Hearty farro cooked with vegetables, herbs, and parmesan for a warm, flavorful Mediterranean main dish.

# What You’ll Need:

→ Grains

01 - 1 cup farro, rinsed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 cup cherry tomatoes, halved
08 - 3 cups vegetable broth

→ Dairy & Seasoning

09 - 1/2 cup grated parmesan cheese
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra parmesan, for serving (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté 5 to 7 minutes until softened.
02 - Stir in rinsed farro and cook for 2 minutes to lightly toast the grains.
03 - Incorporate cherry tomatoes, dried thyme, oregano, and a pinch of salt and black pepper; mix thoroughly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until farro is tender and most liquid is absorbed.
05 - Stir in grated parmesan cheese and adjust seasoning with salt and black pepper as needed.
06 - Serve warm, garnished with chopped fresh parsley and extra parmesan if desired.

# Expert Advice:

01 -
  • It's the kind of meal that fills you up and makes you feel genuinely nourished, not just full
  • The farro becomes tender and creamy without any cream, creating natural richness that feels luxurious
  • Once everything is in the pot, you can step away and let the oven do the work while you finish your day
  • It transforms humble vegetables into something that tastes far more elegant than the effort required
02 -
  • Don't walk away from the pot while it's simmering. Farro sticks easily to the bottom if left unattended, and those burnt bits will taste bitter in every spoonful
  • The amount of broth matters less than watching your pot. Some days you'll need a bit more, some days less. Let your eyes and ears guide you, not just the recipe
  • If you add the parmesan while the pot is boiling vigorously, it can become clumpy. Wait until you've reduced the heat slightly, and stir gently
  • Fresh parmesan makes a genuine difference here. The difference between freshly grated and pre-grated is the difference between a dish that tastes homemade and one that tastes like you followed instructions
03 -
  • Make extra and save leftovers in the refrigerator. Farro actually tastes better the next day after the flavors have had time to meld, and it reheats beautifully with just a splash of broth and a low simmer
  • If you're cooking for someone with dietary restrictions, this recipe transforms easily. Omit the parmesan for vegan, or use a plant-based alternative that melts smoothly. The dish loses nothing and gains nothing, it simply becomes something different and equally delicious

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