Description
A comforting and wholesome side dish featuring nutty farro cooked in flavorful vegetable broth, then tossed with fresh parsley and fragrant olive oil. This simple Mediterranean-inspired recipe highlights the chewy texture of farro complemented by bright herbs and rich olive oil, perfect for pairing with a variety of main courses or enjoying on its own.
Ingredients
Scale
Farro and Broth
- 1 cup farro
- 3 cups vegetable broth
Herbs and Seasoning
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
Instructions
- Cook the Farro: Rinse the farro under cold water, then add it to a medium saucepan with the vegetable broth. Bring to a boil, reduce the heat, and simmer uncovered for about 25-30 minutes until the farro is tender but still has a slight chew. Drain any excess liquid if needed.
- Toss with Herbs and Olive Oil: Transfer the cooked farro to a bowl. Add the chopped fresh parsley and drizzle with the extra-virgin olive oil. Toss gently to combine so the flavors are evenly distributed. Serve warm as a nutritious side dish.
Notes
- Farro can be soaked for a few hours prior to cooking to reduce cooking time by about 10 minutes.
- Substitute vegetable broth with chicken broth for non-vegetarian variation.
- Add a squeeze of lemon juice for a bright, acidic finish.
- Leftover farro can be refrigerated for up to 3 days and used in salads or reheated as a side.
