Toasty Farro Nutty Grain (Printable)
Wholesome toasted farro with garlic, shallots, and fresh herbs, ideal as a versatile side or base.
# What You’ll Need:
→ Grains
01 - 1 cup farro, whole or semi-pearled, rinsed
→ Liquids
02 - 2 ½ cups vegetable broth or water
→ Aromatics & Seasoning
03 - 2 tablespoons olive oil
04 - 1 small shallot, finely chopped
05 - 1 garlic clove, minced
06 - ½ teaspoon sea salt or to taste
07 - ¼ teaspoon freshly ground black pepper
→ Garnish (optional)
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon grated Parmesan cheese
10 - Zest of ½ lemon
# How-To Steps:
01 - Heat olive oil in a medium saucepan over medium heat. Add the rinsed farro and toast, stirring frequently, until the grains are golden and fragrant, about 4–5 minutes.
02 - Stir in the shallot and garlic, cooking for 1–2 minutes until softened and aromatic.
03 - Pour in the vegetable broth, add salt and pepper. Bring to a boil.
04 - Reduce heat to low, cover, and simmer for 25–30 minutes, or until farro is tender but still chewy and most of the liquid is absorbed.
05 - Drain any excess liquid if necessary. Fluff farro with a fork. Transfer to a serving bowl. Top with parsley, Parmesan, and lemon zest if desired. Serve warm.
# Expert Advice:
01 -
- The toasting step creates these incredible caramelized notes that make plain grains feel fancy
- It's one of those side dishes that actually steals the spotlight from whatever you serve it with
02 -
- Don't skip the toasting step—it's the difference between blah grains and something you'll crave
- Whole grain farro can take up to 40 minutes, so start checking at 25 minutes and trust your teeth over the timer
03 -
- Dry-toast the farro for 2 minutes before adding oil for an even deeper, nuttier flavor
- Reserve a splash of cooking liquid before draining to loosen things up if needed