Whether you’re new to farro or very familiar with cooking it, this easy recipe should please your palate. Though it’s not the fastest side dish on the planet, this recipe is super easy and would be a great replacement for boxed rice pilaf. You could even turn it into a vegetarian entree (just add some veggies). Using ingredients found in most kitchens, you should be able to shop your pantry for this dish (in case you haven’t been to the grocery store in awhile). If you don’t have fresh garlic or rosemary, you can substitute dry.
- 1.5 quarts water
- handful salt, plus more to taste
- 1 cup dry farro, rinsed
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced (or sub 1/2–1 teaspoon dry – if using dry add garlic with rosemary in Step #3)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 cup vegetable broth (or sub water)
- 1 tablespoon fresh rosemary, minced (or sub 1 teaspoon dry)
- pepper, to taste
- fresh parsley, chopped, optional
- Bring water to boil in a medium-large pot over medium heat. Add salt and farro and boil for about 30 minutes, or until farro is softened enough to easily chew. Pour into colander to drain.
- Heat extra virgin olive oil in a large skillet. Add fresh garlic (if using dry, add in next step) and cook till fragrant, about 60 seconds.
- Add chick peas, vegetable broth, fresh rosemary, broth, and cooked farro. Stir to combine.
- Cook 8-10 minutes to let flavors combine, stirring occasionally. Season with salt and pepper, if/as needed.
- Serve, top with fresh parsley if using, and enjoy!
Serves: 4-6 as a side dish, 2-3 as an entrée
Looking for a short cut? Trader Joe’s has quick cooking 10-minute farro at the moment. You can also look for other pre-cooked farro options are your local grocery store to save some time.