F: Farro

What the heck is Farro?20150218_170821
Yes…I know you might be thinking that. Let me demystify this for you:
Farro is wheat. You’ve probably heard the term “wheat berries” in recent years as new and ancient grains are becoming quite popular.
Well, farro is one of those…it may be slightly trendy but for good reason. There is some discussion as to which wheat strain farro is, but it is typically one of the oldest and purest forms of wheat called emmer.

But if you buy it, it looks kind of like barley. It’s a whole food, which means it has all the parts of wheat and hasn’t been torn apart and processed like the wheat you find in say, flour.

Why eat farro? Well, it’s super easy to prepare and can easily replace foods such as rice, barley or pasta and sounds really impressive when you serve it to dinner guests. You can make “farrotto” instead of risotto and know this has much more nutrition than a grain of white rice.

Farro is also a good source of fibre, protein and iron.20150218_170825

I made a dish with farro that turned out so well-it was gone in 24 hours. My husband and I ate it for dinner, then lunch the next day…and then it was pretty much gone. This dish can be a side dish but is hearty enough to be a main dish as well.


  • 2 cups farro, cooked
  • 1 onion, diced
  • 2 celery ribs, diced
  • 2 carrots, diced
  • 1 tbsp. olive oil
  • 2 tsp garlic, minced
  • 2 cups broccoli, cooked
  • 2 cups butternut squash, cubed
  • 1 big handful baby spinach
  • 2 green onions, thinly sliced
  • 3 tsp Dijon mustard
  • 1 tsp herb de provence
  • 2 tbsp. red wine vinegar
  • 2 tbsp. honey
  • 2 tbsp broth (or water)
  • sea salt and pepper to taste

Roast butternut squash in 400 degree oven for an hour. Lightly steam broccoli. Cook farro according to package directions.

Once these basics are done, you can start to make your dish.20150218_170851

Whisk together mustard, herb de provence, vinegar, honey and broth. Set aside.

In a large saucepan, saute onions, carrots and celery in oil until soft. Add garlic and cook for another minute. Add farro and stir. Carefully add in broccoli and butternut squash. Take off the heat and fold in your spinach and drizzle dressing. Top with green onions and season to taste with salt and pepper.

This dish can be served hot, at room temperature or even eaten cold for lunch the next day. This will fill you up and keep you full until your next meal! Adding farro to your menu is easy and delicious! It’s always nice to change things up, so next time you’re thinking about a unique side dish to serve at your dinner party, think farro!20150218_170843