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    Home » Rice / Grain

    Published: Apr 26, 2013 · Modified: Feb 21, 2022 by Dana Shrager · This post may contain affiliate links

    Farro With Rosemary, Leeks and Carrots

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    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
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    Recipe type: Side dish
    Author: Dana @ FoodieGoesHealthy.com
    Prep time: 5 mins
    Cook time: 35 mins
    Total time: 40 mins
    Serves: 4
    Ingredients:
    • 1 cup pearled farro (No need to soak.)
    • 1-¾ 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
    Instructions:
    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.
    Notes:
    This dish reheats well. Add a little bit of extra water if needed.
    3.2.1753

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    More Rice / Grain

    • Farro With Spinach, Lemon, Basil & Pinenuts: A guest post on Eating Rules
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      Recipe Rating




    1. amy says

      April 28, 2013 at 8:16 pm

      I just ordered some from Amazon. I can't wait to see how it turns out!

      Reply
      • Dana says

        April 28, 2013 at 8:37 pm

        Hi Amy, I'm so glad you're trying this recipe. If you use a whole grain farro, please let me know all the details.

        Reply
    2. EverydayMaven says

      April 28, 2013 at 7:21 pm

      Great combination! I bet the leeks really elevated it 🙂

      Reply
      • Dana says

        April 28, 2013 at 8:35 pm

        Alyssa- thanks for stopping by to check out my farro recipe. I'm going to make this with a crispy kale topping just like your recipe.

        Reply

    Trackbacks

    1. Farro with Spinach, Lemon, Basil, and Pine Nuts — Eating Rules says:
      October 4, 2013 at 8:01 AM

      […] Farro with Rosemary, Leeks, and Carrots […]

      Reply

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