I was recently introduced to farro in the cafe at work and I’m completely hooked. If you aren’t familiar with farro, it’s a grain that tastes somewhat similar to brown rice. The texture is great and it is just as good re-heated for leftovers as it is the first night. I had a hard time finding farro locally, but finally located it at Trader Joe’s, I would imagine you could find it at Whole Foods or a similar store as well.
For my inaugural batch of farro, I decided to make my favorite pasta dish and use the farro instead of pasta. Honestly, it was even better than the pasta version! I loved the nutty flavor of the farro with the fresh vegetables, caramelized onions, and tart cranberries.
- 8 oz. farro
- 3 tbl. olive oil, divided
- 1 onion, chopped
- 1½ cups broccoli flowerets
- 1 red or green pepper, chopped
- 1 cup thinly sliced carrots
- ¾ cup dried cranberries
- 1 tbl. dried Italian herb mix
- Coarse ground sea salt and pepper
- Boil a pot of water and cook the farro according to the directions on the box. While the water is heating up and the farro is cooking, prepare the rest of the vegetables.
- Heat the olive oil in a large skillet over medium heat. When the oil it hot, add the onions and cook until brown and caramelized. Add the broccoli, carrots, and peppers and cook until the vegetables are slightly tender. It's best if the vegetables still have a crunchy texture, so don't overcook. Add the cranberries, herbs and salt to the cooked vegetables.
- When the farro is done, drain it and return to the pot. Pour in the vegetables and stir to combine. Salt and pepper to taste.