Savory Farro with Vegetables (Printable)
A nutty whole-grain dish featuring tender farro simmered with vegetables and herbs. Vegetarian and naturally delicious.
# What You’ll Need:
→ Grains
01 - 1 cup farro, uncooked, pearled or semi-pearled
02 - 2.5 cups low-sodium vegetable broth
→ Aromatics & Vegetables
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
07 - 1 celery stalk, diced
→ Herbs & Seasoning
08 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
09 - 0.5 teaspoon salt, or to taste
10 - 0.25 teaspoon black pepper
11 - 1 bay leaf
→ Finish
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon grated Parmesan cheese, optional
14 - Lemon wedges for serving, optional
# How-To Steps:
01 - Rinse the farro under cold water and drain thoroughly.
02 - Heat olive oil in a medium saucepan over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables are softened.
03 - Add minced garlic and thyme to the pan. Cook for 1 minute until fragrant.
04 - Stir in the drained farro. Pour in vegetable broth and add bay leaf, salt, and pepper. Bring the mixture to a boil over medium-high heat.
05 - Reduce heat to low, cover the saucepan, and simmer for 25 to 30 minutes until farro is tender and liquid is mostly absorbed. Stir occasionally to prevent sticking.
06 - Remove from heat and discard the bay leaf. Stir in chopped parsley and grated Parmesan cheese if using.
07 - Taste and adjust seasoning as needed. Serve warm, accompanied by lemon wedges if desired.
# Expert Advice:
01 -
- The chewy texture holds up beautifully in leftovers, actually improving overnight as the flavors meld together in the fridge.
- Its that rare side dish that feels substantial enough to be the star of the plate while still letting your main dish shine.
02 -
- After burning one batch early in my farro-cooking days, I discovered the importance of keeping the heat truly low during simmering, as this grain can stick to the bottom if the temperature runs too high.
- Adding the salt at the beginning rather than the end allows the grains to absorb the seasoning as they cook, resulting in more flavorful farro throughout.
03 -
- If youre short on time, you can use the quick-cook method by soaking the farro in cold water for 20 minutes before cooking, which cuts the simmering time almost in half.
- For an even richer flavor profile, try substituting half the vegetable broth with mushroom broth, which enhances the earthy undertones of the farro.