Italian Farro Bowls

Italian Farro Bowls

Gathering and lingering over food is central to Italian culture. The dishes employ simplicity, relying on high-quality ingredients rather than elaborate presentation. Many dishes feature tomatoes, bell peppers, potatoes, wine and cheese. A natural plant-based cuisine, modern Italian focuses on the nuances of its regions, though nationwide the emphasis is on food produced by the earth.

You will need:

  • 2 cups uncooked farro
  • 6 cups water
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic (minced)
  • large fennel bulb (cut into ⅛-inch slices)
  • 2 cups ¼-inch carrot slices (3 large carrots)
  • 1 cup dry white wine
  • ½ teaspoon fennel seed(crushed)
  • 1 cup halved cherry tomatoes
  • Juice and peel of 1 lemon, divided
  • 1 tablespoon dried, mixed Italian herbs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (5-ounce) package baby spinach
  • ¼–½ teaspoon crushed red pepper flakes
  • ¼ cup snipped flat-leaf parsley
  • ½ cup coarsely chopped almonds (toasted)
  • ¼ cup shredded Parmesan cheese


  1. Rinse farro. In a large saucepan, place farro and water. Water should cover farro. Bring to a boil; then reduce heat and simmer until tender, stirring once or twice, about 30 minutes. Drain excess water.
  2. Meanwhile, in a very large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add garlic and sauté until softened, about 3 minutes. Add another 1 tablespoon oil, along with sliced fennel and carrots. Reduce heat to medium and cook, stirring often, until vegetables are crisp-tender and browned, 10–12 minutes. Remove skillet from heat, and add wine and fennel seed. Return to heat, and cook until almost all the liquid has evaporated and tomatoes are tender, about 5 minutes. Stir in 2 tablespoons lemon juice, lemon peel, Italian herbs, salt and pepper. Remove from heat, and add spinach leaves; toss until spinach is slightly wilted.
  3. To farro, add remaining 1 tablespoon oil, 1 tablespoon lemon juice, red pepper flakes and parsley; toss.
  4. To serve, divide farro mixture among bowls and top with vegetable mixture. Garnish each bowl with almonds and Parmesan.

Pubished with permission by the New Hope Blogger Network –