Hearty Farro with Vegetables (Printable)

Nutty farro combined with aromatic vegetables and herbs for a warm, nourishing dish.

# What You’ll Need:

→ Grains

01 - 1 cup farro, rinsed

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach

→ Liquids

08 - 3 cups vegetable broth, low sodium
09 - 1 tablespoon olive oil

→ Herbs & Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon lemon juice

# How-To Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrots, and celery; cook for 5 to 6 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed farro to the pan and toast while stirring frequently for 2 minutes.
04 - Stir in cherry tomatoes, dried thyme, dried oregano, and bay leaf until evenly distributed.
05 - Pour in vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until farro is tender and most liquid is absorbed.
06 - Remove bay leaf and stir in baby spinach, cooking for approximately 2 minutes until wilted.
07 - Season with salt, pepper, and lemon juice. Finish by sprinkling fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like youve been simmering it all day.
  • The farro stays pleasantly chewy and soaks up every bit of flavor from the broth and vegetables.
  • You can serve it as a hearty side or add a fried egg on top and call it dinner.
02 -
  • Dont skip rinsing the farro, I once forgot and the final dish had a faintly dusty taste that I couldnt shake.
  • If the liquid absorbs too quickly, add a splash more broth or water, farro can be thirsty and every stovetop runs a little different.
  • Taste the grains after twenty-five minutes, some brands cook faster and you dont want them to turn mushy.
03 -
  • Use a wide, heavy-bottomed pot so the heat distributes evenly and nothing sticks to the bottom.
  • If you want a creamier texture, stir in a spoonful of tahini or miso paste at the very end.
  • Taste the farro before you drain it, it should be tender with a slight bite, never soft or split open.

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