Farro with fresh herbs Recipe

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2 votes | 2147 views

I had Farro for the first time recently at a party at a winery. I thought it was fantastic served under grilled lamb. It's a little crunchier than barley, and has a subtle nutty flavor. You'll love it with grilled meat! It's a little hard to find, but try an Italian supermarket or Whole foods. You can also substitute "spelt", but get Farro if you can find it. (also known as "emmer"). This is an extremely heathly side dish with lots of fiber along with it's great taste!

Prep time:
Cook time:
Servings: 8


Cost per serving $0.46 view details


  1. In a pot, place 2 Tbsp olive oil, bring to medium heat, and saute chopped onion 3-4 minutes until translucent. Add 4 cups broth and bring to a boil. Add Farro, cover and lower heat. Cook for about 30 minutes until tender but still somewhat firm. Think of al dente pasta. (The package of Farro may say to soak for 8-12 hours. This is appropriate if you are making a cereal, but not for a firm side dish like this one).
  2. Drain the Farro, rinse quickly with cool water, and put in a serving bowl. Mix in the chopped herbs, garlic and remaining 2 Tbsp or olive oil. Add salt and fresh pepper to taste and serve.
  3. If you serve with grilled lamb or meat, pour a little of the juices from the grilled meat over the Farro and set the grilled meat on top. YUM!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 8 servings
Calories 76  
Calories from Fat 61 80%
Total Fat 6.95g 9%
Saturated Fat 1.01g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 188mg 8%
Potassium 123mg 4%
Total Carbs 2.19g 1%
Dietary Fiber 0.9g 3%
Sugars 0.54g 0%
Protein 1.41g 2%
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  • John Spottiswood
    If you are not a big fan of fresh garlic, you can leave that out of the dish. It tastes good with just the herbs.
    I've cooked/tasted this recipe!
    This is a variation
    • Nancy Miyasaki
      This was really tasty and made a nice base for yummy grilled lamb!
      I've cooked/tasted this recipe!

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