Farro With Rosemary, Leeks and Carrots

20130404-145737.jpg I’ve been on a kick to “liven-up” our family dinners by adding more variety to our table. I decided to make this farroside dish to see what all the fuss is about farro. Lately, I’ve been seeing this ancient grain every where in restaurants and in recipes. I love the soft, yet slightly chewy texture and the way it feels hearty and satisfying. It’s similar to barley. The flavor is subtle, so it makes a great canvas for adding other flavors. For a quick, easy weekday meal, I decided to make farro similar to the way I make rice. I sautéed vegetables and herbs, and then cooked them with farro and water. It’s as simple as that. And the best part: my husband talked about the dish for days and declared it a “restaurant-worthy” recipe.
20130404-173707.jpgMost farro is grown in Italy. Farro comes in whole grain, semi-pearled/perlato, and pearled varieties. The semi-pearled and pearled have some of the outer bran removed, and thus, cook more quickly and do not need to be soaked overnight. Whole grain farro is harder to find. I personally feel satisfied with the nutrition of the pearled variety, so I was OK when I went to my local Whole Foods and could only find the pearled version. If you can’t find farro locally, there are many options on amazon.com. However, I don’t recommend the 10 minute quick cook version from Trader Joe’s– the texture is not the same.

Farro With Rosemary, Leeks and Carrots
Recipe type: Side dish
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 cup pearled farro (No need to soak.)
  • 1-3/4 cups water
  • 2 small carrots, grated
  • 1 celery stock, grated
  • 1 leek, white and light green parts only, thinly sliced (or substitute onion)
  • 1 tablespoon olive oil
  • Heaping ¼ teaspoon dried crushed herbs like rosemary and thyme.
  • Salt and pepper to taste
  1. Sauté carrot, celery, and leek in olive oil over medium heat until soft. Mix in farro and herbs to coat them with oil.
  2. Add water and bring to a boil. Then reduce to low to let simmer and cover. Cook for 25 minutes or until water evaporates and farro is tender with a small chewy bite to it. Stir and serve warm.
This dish reheats well. Add a little bit of extra water if needed.

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