Farro from Six Seasons: A New Way with Vegetables (page 50) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarah_jla6vs on February 05, 2026

    My go-to recipe for farro.

  • pattyatbryce on June 19, 2024

    Easy and nice flavor.

  • TrishaCP on February 28, 2021

    This is great farro. I don’t know why it never occurred to me to add bay leaves to farro cooking water before, but now I always will.

  • nicolepellegrini on February 06, 2021

    As others have noted, I believe this will become my go-to method for preparing basic farro from now on.

  • khopkins1012 on November 13, 2019

    It has become my go to way to make farro.

  • anya_sf on August 24, 2018

    Great, flavorful way to cook farro. I omitted the red pepper flakes, since my kid doesn't like spicy. Quick-cooking (10 minute) farro worked fine.

  • westminstr on May 04, 2018

    I agree, farro was tasty cooked this way.

  • runoutofshelves on June 23, 2017

    I loved this too, simple, and really flavoursome accompaniment.

  • clcorbi on June 13, 2017

    A nice method for cooking farro that imparts much more flavor than simply boiling it in salted water. We liked the extra dimension this farro added to our grain bowl.

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