Simple Herbed Farro
Chewy, nutty farro tossed with fresh herbs, lemon, and a gentle drizzle of olive oil. This simple Mediterranean-inspired grain dish works as a warm side, a light lunch, or the base for a hearty grain bowl. Ready in under 40 minutes with mostly pantry ingredients.
For 4 servings
- prep · ~1 min
Rinse the farro.
Place 1.5 cups pearled farro in a fine mesh strainer and rinse under cold running water until the water runs clear. Drain well.
- boil · ~25 min
Cook the farro until tender.
1.Bring 4.5 cups water and 0.5 tsp salt to a rolling boil in a medium saucepan.2.Add rinsed farro, stir once, and reduce heat to maintain a gentle simmer.3.Cover and cook until the grains are tender but still chewy, about 20-25 minutes.TIPPearled farro cooks faster than semi-pearled. Taste a grain at 20 minutes to check. - prep · ~1 min
Drain any excess water.
If any water remains in the pot after cooking, drain the farro through the fine mesh strainer. Transfer the warm farro to a large mixing bowl.
TIPFarro should be moist but not swimming in water. A quick drain ensures the herbs and oil coat the grains properly. - mix · ~1 min
Dress the warm farro.
1.Drizzle 2 tablespoons extra virgin olive oil over the warm farro.2.Add 2 tablespoons fresh lemon juice and the minced garlic clove.3.Toss gently with a fork to coat every grain evenly.TIPDress the farro while it is still warm. The grains absorb the lemon and garlic more deeply than when cold. - mix · ~1 min
Fold in the fresh herbs.
Add the chopped parsley and basil. Toss gently until the herbs are evenly distributed. Season with a pinch of freshly cracked black pepper.
TIPAdd the herbs just before serving so they stay bright and fresh. If making ahead, hold the herbs and fold them in after reheating. - serve
Serve warm or at room temperature.
Transfer to a serving bowl and enjoy as a side dish or light meal base. Leftovers keep in the refrigerator for up to 4 days.
TIPBring refrigerated farro to room temperature and add a fresh squeeze of lemon before serving to wake up the flavors.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the farro thoroughly until the water runs clear to remove excess starch and prevent gummy grains.
- 2Taste the farro at 20 minutes; pearled farro should be tender with a slight chew, not mushy.
- 3Dress the farro while it's still warm so the grains absorb the lemon and garlic more deeply.
- 4Add the fresh herbs just before serving to keep their color and flavor bright.
- 5Store leftovers in an airtight container for up to 4 days; bring to room temp and add a squeeze of lemon before serving.
Adapt it for your goals.
High-protein
Add 1 cup of cooked chickpeas or crumbled feta cheese to turn this side into a more filling lunch or light dinner.
low oilLow-oil
Reduce olive oil to 1 tablespoon and increase lemon juice by 1 tablespoon. This cuts fat without sacrificing moisture or tang.
jainJain
Omit the garlic and add a pinch of asafoetida (hing) for a Jain-friendly version that still delivers savory depth.
veganVegan
This recipe is already vegan — but amp it up by stirring in roasted vegetables like cherry tomatoes and zucchini.
Why this is on our healthy list.
Rich in Whole Grains
Farro is a nutrient-dense ancient grain packed with fiber, which supports digestion and helps keep you full longer.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats that are linked to reduced inflammation and better heart health.
High in Antioxidants
Fresh parsley and basil are rich in vitamin C and flavonoids, which help protect cells from oxidative stress.
Frequently asked questions
Yes, but cooking time will increase. Semi-pearled takes about 30–35 minutes, whole farro up to 45–50 minutes. Add more water if needed.
