Hearty Farro with Vegetables

I stumbled onto farro during a particularly cold autumn when I wanted something that felt like a hug in a bowl. The first batch turned out chewier than I expected, but that texture—almost like barley with more character—became exactly what I craved. Now it's my go-to when I need something warm, filling, and forgiving enough to make on a weeknight.

I made this for a friend who was recovering from a long week, and she said it reminded her of something her grandmother would make—earthy, honest, and comforting. We ate it straight from the pot with crusty bread, and I realized that sometimes the best meals are the ones that dont try too hard. This dish has that kind of quiet confidence.

Ingredients

• Farro: Rinse it well to remove any dust or debris, the grains should look plump and slightly glossy once clean.
• Yellow onion: I prefer yellow for its sweetness when sautéed, but white works if thats what you have on hand.
• Carrots and celery: This classic mirepoix base builds a foundation of flavor that makes everything else taste richer.
• Garlic: Fresh cloves are essential here, the quick sauté releases oils that perfume the entire pot.
• Cherry tomatoes: They burst slightly as they cook and add little pockets of brightness to every spoonful.
• Baby spinach: Wilts down to almost nothing but leaves behind a silky texture and earthy note.
• Vegetable broth: Use low-sodium so you control the salt, the farro will drink this up as it simmers.
• Olive oil: Just enough to coat the pan and keep the vegetables from sticking.
• Dried thyme and oregano: These Mediterranean herbs bring warmth without overpowering the grain.
• Bay leaf: Toss it in whole and fish it out later, it quietly deepens the flavor while it simmers.
• Fresh parsley and lemon juice: The final flourish that wakes everything up right before serving.

Instructions

Soften the vegetables:

Heat the olive oil over medium heat and add the onion, carrots, and celery. Let them cook slowly until theyre soft and starting to smell sweet, about five or six minutes.

Add the garlic:

Stir in the minced garlic and let it cook just until fragrant, maybe a minute. Dont let it brown or itll turn bitter.

Toast the farro:

Add the rinsed farro to the pot and stir it around for a couple of minutes. Youll notice it starts to smell nutty and toasted.

Build the base:

Toss in the cherry tomatoes, thyme, oregano, and bay leaf. Stir everything together so the grains are coated in the herbs and tomato juices.

Simmer until tender:

Pour in the vegetable broth and bring it to a gentle boil, then lower the heat, cover, and let it simmer for about half an hour. The farro should be tender but still have a nice chew.

Wilt the spinach:

Fish out the bay leaf, then stir in the baby spinach and watch it collapse into the pot within a minute or two.

Finish and serve:

Season with salt, pepper, and a squeeze of lemon juice, then scatter fresh parsley over the top before you bring it to the table.

Save

One evening I served this to a group of friends who claimed they werent big on grains, and by the end of the night the pot was scraped clean. Someone said it tasted like the kind of food youd want waiting for you after a long hike. I think thats the highest compliment a dish like this can get.

Making It Your Own

If youre craving something richer, drop a parmesan rind into the pot while it simmers and pull it out before serving. The broth takes on this savory, umami depth that makes the whole dish feel more luxurious. You can also top each bowl with crumbled feta, toasted pine nuts, or a drizzle of good olive oil.

Swapping Greens

I sometimes use kale or Swiss chard instead of spinach, especially in the colder months when I want something a little heartier. Just remember to add them a few minutes earlier since they take longer to soften. Either way, the greens melt into the farro and add color and a slight bitterness that balances the sweetness of the tomatoes.

Storing and Reheating

This keeps beautifully in the fridge for up to four days, and it actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stove with a splash of broth or water to loosen it up. The farro will have absorbed more liquid as it sat, so dont be surprised if it looks a little dry at first.

• Store in an airtight container to keep it fresh.
• You can freeze portions for up to two months if you want to meal prep.
• Add a squeeze of lemon or a handful of fresh herbs when you reheat to bring back the brightness.

Save

This dish has become one of those recipes I make without thinking, the kind that fills the house with warmth and makes everyone wander into the kitchen asking whats for dinner. I hope it does the same for you.