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Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.

Source: EatingWell Magazine, March/April 2009


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain.

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.

  • Add 1/2 cup broth (or water), bring to a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.


Tip: Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is becoming more popular in the U.S. Find it in natural-foods stores and amazon.com.

Nutrition Facts

about 1 cup
267 calories; protein 10.4g; carbohydrates 44.6g; dietary fiber 7.9g; sugars 5.2g; fat 6.2g; saturated fat 2.2g; cholesterol 7.5mg; vitamin a iu 713.3IU; vitamin c 13.9mg; folate 76.8mcg; calcium 67.3mg; iron 1.6mg; magnesium 19.9mg; potassium 219.8mg; sodium 566.3mg.

2 starch, 2 vegetable, 1 fat