10+ Farro Recipes You’ll Love for Easy, Delicious Meals

Farro’s been around forever, but lately, people have really started to notice its nutty flavor and chewy bite. You can toss it into salads, soups, or just serve it as a side.

Farro adds a healthy, tasty twist to your meals—kind of makes you wonder why it took so long to catch on.

If you want easy ways to cook farro, you’ve got options. It’s straightforward—once you get the hang of it, you can mix it up with whatever you’ve got on hand.

Ingredients

• Farro
• Water or broth
• Salt

Cooking Instructions

1. Rinse the farro under cold water.
2. Bring a pot of salted water or broth to a boil.
3. Add the farro to the boiling water.
4. Cook until tender but still chewy, about 20-30 minutes.
5. Drain any excess liquid and use as desired.

1) Classic Farro Salad with Olive Oil and Lemon Juice

This farro salad is about as simple and fresh as it gets. Cook the farro until it’s just chewy enough, then toss it with good olive oil and a squeeze of lemon.

Add a pinch of salt, black pepper, and a little garlic powder if you’re feeling it. Serve it warm or cool it down for a refreshing side or lunch.

You can always throw in chopped herbs or whatever veggies you have lying around. The salad comes together quickly and doesn’t require anything fancy.

Ingredients

• 1 cup farro, rinsed
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• Fresh cracked black pepper to taste

Cooking Instructions

1. Cook farro in boiling water for 25-30 minutes until tender.
2. Drain and let farro cool slightly.
3. Whisk olive oil, lemon juice, garlic powder, salt, and pepper in a bowl.
4. Toss the farro with the dressing.
5. Serve warm or chilled.

2) Creamy Parmesan Farro with Garlic and Onion

Creamy Parmesan farro is comfort food with just a handful of ingredients. Start by sautéing diced onion and minced garlic in butter or olive oil—nothing fancy, just enough to get your kitchen smelling good.

Toss in the farro and toast it a bit. Pour in broth, let it cook until tender, and then stir in a generous amount of Parmesan.

It’s a one-pot dish that works as a side or a light meal. If you want the full scoop, check out Easy, Creamy Parmesan Farro Recipe.

Ingredients

• 1 cup farro (semi-pearled or dry)
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 tbsp butter or olive oil
• 3 cups low-sodium broth (vegetable or chicken)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Cooking Instructions

1. Heat butter or oil in a pot over medium heat.
2. Add onion and garlic, cook until soft, about 3-4 minutes.
3. Stir in farro and toast for 1-2 minutes.
4. Pour in broth and bring to a boil.
5. Reduce heat, cover, and simmer 25-30 minutes until farro is tender.
6. Stir in Parmesan cheese and season with salt and pepper.
7. Garnish with parsley and serve warm.

3) One-Pan Farro with Mushrooms and Peas

This one-pan farro dish is a lifesaver on busy nights. You cook farro, mushrooms, peas, and green onions all in one skillet—less mess, more flavor.

The farro soaks up the garlic and herbs, turning creamy in the pan. Mushrooms add that earthy kick, and peas bring a little sweetness.

Fresh thyme and mint brighten things up, and olive oil ties it all together. It’s a simple, satisfying meal that doesn’t take a ton of effort.

Ingredients

• 1 cup farro
• 2 tablespoons olive oil
• 3 green onions, chopped
• 8 oz baby bella mushrooms, sliced
• 1 cup peas
• 2 cloves garlic, minced
• 2 sprigs thyme, leaves only
• 1/4 cup fresh mint leaves
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a deep skillet over medium-high heat.
2. Add green onions, mushrooms, and peas; sauté for 3-4 minutes.
3. Stir in garlic, thyme, and farro.
4. Add 2 ½ cups water, season with salt and pepper.
5. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes.
6. Stir in fresh mint before serving.

For more details, see the One-Pan Farro with Mushrooms and Peas recipe.

4) Farro with Carrots, Celery, Onions, and Thyme

Carrots, celery, onions, and thyme—nothing fancy, but together with farro, they make a warm, flavorful dish. The veggies add a little sweetness, and thyme gives a gentle herbal note.

Cook the farro in water until it’s just right. While that’s going, sauté your veggies in olive oil, add thyme, and then mix it all up with the farro.

Serve it warm as a side, or chill it for a salad. It’s easy and uses stuff you probably already have.

Ingredients

• 1 cup pearled farro
• 2 cups water
• 1 small onion, chopped
• 1-2 carrots, chopped
• 1 rib celery, chopped
• 1-2 teaspoons fresh thyme leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Rinse farro under cold water.
2. Bring water to a boil and add farro. Simmer for 25-30 minutes until tender. Drain if needed.
3. Heat olive oil in a pan over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes.
4. Stir in thyme, salt, and pepper. Cook for 1 more minute.
5. Mix cooked farro with the vegetable mixture. Serve warm or chilled.

If you want more ideas, check this farro recipe with vegetables and thyme.(offthelinecooking.com)

5) Farro Pasta Bake with Potatoes and Mustardy Cabbage

This baked farro pasta is pure comfort. You layer broken farro pasta with thin potato slices and two kinds of cheese—every bite is cozy.

Shredded cabbage mixed with mustard gives it a tangy kick that balances the richness. As it bakes, the farro soaks up all the flavors.

Ingredients

• 2 cups broken farro pasta
• 2 medium potatoes, thinly sliced
• 1 cup shredded cabbage
• 1 teaspoon mustard
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 cup ricotta or cream cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix shredded cabbage with mustard and set aside.
3. Layer farro pasta, sliced potatoes, cheeses, and mustard cabbage in a baking dish.
4. Season each layer with salt and pepper.
5. Cover and bake for 45 minutes until potatoes are tender and cheese is melted.
6. Remove cover and bake 10 more minutes to brown the top.
7. Let cool for 5 minutes before serving.

6) Savory Garlic Farro as a Rice Alternative

Savory garlic farro makes a solid swap for rice. It’s nutty, chewy, and just a little different—sometimes you need a change.

Just a few ingredients, really: farro, garlic, a bit of oil. Garlic brings the flavor, so you don’t need much else.

Serve it warm, or let it cool and toss it in a salad. It’s simple, filling, and goes with almost anything.

Ingredients

• 1 cup farro
• 3 cups water or broth
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Rinse the farro under cold water.
2. In a pot, heat olive oil over medium heat and sauté garlic until fragrant (about 1 minute).
3. Add farro and water or broth. Bring to a boil.
4. Reduce heat and simmer covered for 20-30 minutes until farro is tender.
5. Drain excess liquid if needed. Season with salt and pepper.
6. Serve warm.

7) Farro Salad with Cheese and Pistachios

This farro salad is all about texture and flavor—chewy farro, crunchy pistachios, and creamy cheese. It’s fresh, light, and honestly, a great lunch.

A splash of lemon juice brightens everything up. Feta or goat cheese keeps it creamy and tangy.

Serve it warm or cold, whatever you’re feeling. It packs well for meals on the go and makes a healthy addition to dinner.

Ingredients

• 1 cup dry farro
• ½ cup pistachios, roughly chopped
• ¾ cup cheese (feta or goat cheese), crumbled
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook farro according to package instructions until tender.
2. Drain and let farro cool slightly.
3. In a bowl, mix farro, pistachios, and cheese.
4. Add lemon juice, olive oil, salt, and pepper.
5. Toss gently and serve warm or chilled.

If you want more inspiration, check out this Farro Salad with Arugula, Lemon, Feta and Pistachio.

8) Farro with Sweet Potato and Goat Cheese

This farro salad is easy and honestly, kind of addictive. Roast sweet potatoes and red onions until they’re soft and a little caramelized.

Toss those with cooked farro, a handful of spinach or arugula, and creamy goat cheese. Pumpkin seeds or pepitas add a great crunch—totally worth it if you have them.

A splash of lemon or balsamic vinegar brightens everything up. You can serve this warm or at room temp, so it’s great for prepping ahead.

Ingredients

• 1 cup farro
• 2 medium sweet potatoes, peeled and diced
• 1 red onion, sliced
• 2 cups fresh spinach or arugula
• 4 oz goat cheese, crumbled
• 1/4 cup pumpkin seeds or pepitas
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar or lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and onion with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
3. Cook farro according to package directions and drain.
4. In a big bowl, mix farro, roasted veggies, greens, and seeds.
5. Drizzle with vinegar or lemon juice and the rest of the olive oil. Toss gently.
6. Crumble goat cheese on top and season to taste.

9) Farro with Chorizo and Mushrooms

If you like smoky chorizo and earthy mushrooms, this one’s for you. The nutty farro ties everything together in a way that feels hearty but not over-the-top.

Start by toasting the farro in a splash of olive oil for a deeper flavor. Brown the chorizo so it gets nice and crispy.

Add your mushrooms and sauté them until they soften. Pour in chicken or veggie stock slowly, stirring as you go, until the farro is creamy and cooked through.

Honestly, this makes a solid dinner or a really satisfying lunch. It’s simple, but feels special.

Ingredients

• 1 cup farro
• ½ pound chorizo, sliced or crumbled
• 1 cup mushrooms, sliced
• 3 cups chicken or vegetable stock
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Add farro and toast for 3-4 minutes, stirring now and then.
3. Scoop out the farro and brown the chorizo in the same pan.
4. Toss in mushrooms and cook until soft.
5. Put the farro back in, then add stock a ladle at a time.
6. Stir often; cook until farro is tender, about 30 minutes.
7. Season with salt and pepper.

10) Pearled Farro Cooked in Low-Sodium Vegetable Broth

Cooking pearled farro in low-sodium veggie broth gives it way more flavor than plain water. The grains stay chewy and get a nice earthy depth.

Simmer gently until the farro is tender but still has a little bite—usually 15 to 25 minutes. The low-sodium broth keeps things from getting too salty, which is always a plus.

Sometimes I throw in a bay leaf or some thinly sliced shallot for extra flavor. Why not?

Ingredients

• 1 cup pearled farro
• 4 cups low-sodium vegetable broth
• 1 bay leaf (optional)
• 1 large shallot, thinly sliced (optional)

Cooking Instructions

1. Rinse the farro under cold water.

2. Pour the vegetable broth into a pot and bring it to a boil.

3. Toss in the farro, bay leaf, and shallot.

4. Turn the heat down low and let it simmer. This usually takes about 15 to 25 minutes—sometimes a bit more, sometimes less.

5. Take it off the heat when the farro feels tender but still has a bit of bite.

6. Drain off any leftover broth. Toss out the bay leaf.

7. Serve it up warm or toss it into whatever recipe you’re making.