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Farro with Vegetables

Farro with Vegetables Recipe

  • 2 tablespoons unsalted butter
  • ¾ cup finely diced onions
  • 1 cup uncooked whole-grain farro (see Note)
  • 2 quarts chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1 tablespoon slivered garlic
  • 12 pearl onions, blanched
  • ½ cup diced fennel
  • ½ cup sliced slender green beans (also called French beans)
  • 1/3 cup diced zucchini
  • 1/3 cup diced yellow squash
  • ¾ cup corn kernels (about 1 ear)
  • 16 red and yellow cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and quartered
  • ¼ cup julienned fresh basil
  • Kosher salt and freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • 1 tablespoon sherry vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ cup shaved Parmigiano-Reggiano cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1055kcal (53%)
Total Fat 75g (116%)
Saturated Fat 21g (106%)
Cholesterol 60mg (20%)
Total Carbohydrate 84g
Dietary Fiber 11g
Sugars 20g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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