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.
Recipe by Dana's Table at https://danastable.com/farro-side-dish/