3 Farro Recipes as Alternative to Rice

Farro is one of the healthy alternatives to rice, but you do not have to limit yourself to salads to enjoy it. Here are some recipe ideas for farro.

Farro and Pea Stir-Fry

Ingredients: 2/3 cup cooked farro, 1 cup peas, 2 tablespoons olive oil, ½ sweet onion, 2 beaten eggs, 2 minced garlic cloves, ¼ teaspoon paprika, ¼ cup torn basil, salt, and ground black pepper

Preparation: Heat a teaspoon of olive oil in a skillet over medium heat, then cook the eggs by stirring them constantly for 30 seconds. Set aside. Add another teaspoon of olive oil in the same skillet to cook onion for 5 minutes. Stir in garlic, salt, and pepper. After 1 minute, add farro, peas, paprika, and basil. Heat through until combined before serving.

Heirloom Squash Farrotto

Ingredients: 2 cups semi-pearled farro, 1 tablespoon cumin seeds, 4 cups butternut squash, 1 cup plain yogurt, 1 minced and 2 sliced garlic cloves, 2 ½ tablespoons lemon juice, 2 tablespoons olive oil, 2 tablespoons Fresno chile or red jalapeno, ¾ cup red onion with additional ¼ cup, 15 ounces garbanzo beans, ½ cup cilantro leaves, extra-virgin olive oil, and vegetable oil spray

Preparation: Toast the cumin seeds for 4 to 5 minutes, then cool and grind in a spice grinder. Add 1 ½ teaspoons of the ground cumin in a bowl with yogurt, then stir in 1 tbsp lemon juice and the minced garlic. Season then cover and allow to chill. Preheat the oven to 400°F and coat a baking sheet with spray. In a bowl, add squash and 2 tablespoons oil then coat. Season with salt and pepper then roast for 25 minutes.

While waiting, cook farro in a pot of salted water for 18 to 20 minutes. Drain and cool. Heat remaining oil in a skillet over medium heat and cook garlic with 1 tablespoon chile. After 1 minute, add garbanzo beans and onion. Cook for 1 minute and add cooked farro and roasted squash.

Add ground cumin, lemon juice, salt, and pepper.  To serve, top farro mixture with yogurt, cilantro, onion, and chile then drizzle with extra-virgin olive oil.

Farro Risotto with Squash, Greens, and Truffle Oil

Ingredients: 1 cup farro, 1 onion, 6 cups chicken broth, 2 cups cubed butternut squash, 1 tablespoon butter, 1 tablespoon olive oil, 4 grated garlic cloves, 1 cup dry white wine, ½ cup grated parmesan, 3 tablespoons mascarpone cheese, 2 teaspoons white truffle oil, salt, ground black pepper, fresh chopped herbs, and baby greens

Preparation: Soak farro in a bowl of water while covered for 20 minutes. While waiting, simmer broth in a saucepan then stir in squash. Simmer for 5 to 7 minutes then remove squash to a bowl. Continue simmering the broth over low heat. In another skillet, heat olive oil and butter to saute onion for 5 minutes. Add garlic and cook for 1 minute.

Next, stir in drained farro and stir until toasted before adding white wine. Season to taste then add ½ cup of the broth. Stir until most of the broth is absorbed. Repeat process for the next 20 to 25 minutes until you have a thick and creamy mixture. Gradually add salt, pepper, mascarpone, parmesan, squash, and baby greens. When serving, drizzle with truffle oil and a side of fresh herbs.