Fantastic Farro

by Brooke on April 22, 2014

Post image for Fantastic Farro

I tried cooking farro for the first time with one of my foodie friends a few weeks ago and I loved it!   Farro might be my new favorite whole grain.  Farro is a wonderful whole grain that is derived from the wheat species.  It cooks almost as quick as rice and can add that missing texture component to many meals.   Just one cup of cooked farro provides three carbohydrate servings. Therefore, one bag of uncooked farro can provide numerous portions and different meals for you and/or your family at a low cost.

We used a recipe from one of my friends’ cookbooks called, “The Art of Simple Food” by Alice Waters.  The recipe is called, “Farro Salad with Shallots and Parsley.”   Below are the directions taken from the book.

Bring to a boil:

6 cups salted water


3/4 cup farro

Simmer for 20 to 25 minutes or until tender.  Drain and transfer to a bowl.  Sprinkle with:

1 tablespoon red wine vinegar


Stir and taste.  Add more salt or vinegar if needed. Stir in:

1 small shallot or 2 scallions, diced fine

2 tablespoons chopped parsley

3 tablespoons extra-virgin olive oil

Fresh-ground black pepper

Serve at room temperature, or chilled.


  • Used cilantro instead of parsley.
  • Added diced red peppers.
  • Added sautéed shitake mushrooms.  This would be a great addition for vegetarians looking to add in the umami flavor.


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This nutty-tasting whole grain was a wonderful addition to our chicken that was cooked in a Sous Vide Supreme.

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We also included a tasty sautéed garlic kale with our dinner!  This meal was not only delicious, but was additionally a great example of what a balanced meal looks like:  25% protein, 25% whole grain, and 50% of vegetables.

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{ 7 comments… read them below or add one }

Erica April 22, 2014 at 1:43 am

Looks yummy! I like the idea of adding extra veggies. I read it has 6 grams protein for a 1/2 cup raw farro. How much does it inflate when cooked?


Brooke April 22, 2014 at 2:05 am

Thanks for posting a comment Erica! It inflates about 25-50% after being cooked.


Krista Wennerstrom April 22, 2014 at 3:04 pm

YUM! Looks great, Brooke! I haven’t entered the Farro world yet, but this looks like a great way to get started!


Brooke April 22, 2014 at 4:02 pm

Krista, you need to! It tastes great and cooks as fast as rice.


Dagny Kight April 29, 2014 at 12:26 pm

The Middle East Bakery & Grocery around the corner of Foster and Clark in Andersonville is expanding into the space of the cafe that had been adjacent. It will take over that corner now and should be a very prominent landmark for the neighborhood. I’m looking forward to the expanded store!


Victoria Sendowski May 6, 2014 at 8:02 am

Great recipe Brooke! Indeed, combined with chicken it makes for a well-balanced meal.


David Nicoll May 6, 2014 at 9:33 am

I have never tried Farro at home, however, it looks delicious from the picture and I can’t wait to cook it!
Cheers Brooke!


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