A farrotto for all seasons from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 50) by Jenny Rosenstrach

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Accompaniments: Seven-minute eggs

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

  • Eat Your Books

    You may use the vegetable stock recipe on p. 232. See recipe for vegetable suggestions.

  • lholtzman on December 30, 2025

    This was okay, but I like risotto better. I cooked the winter version. I am not sure if my farro was pearled because although it was cooked, it wasn’t as creamy and it was a bit too toothy for my taste. The rest of my family didn’t really enjoy this.

  • joeljkp on July 04, 2022

    I've only made farro as pilaf, so this was a great change. So creamy and delicious! I made the squash variation with butternut squash, which was great. This one is probably a keeper for us for a whole grain-based dinner. The amount of salt wasn't specified, so I used probably 1/2 tsp with the onion.

  • westminstr on May 07, 2022

    I made a riff on the mushroom variation, adding peas. It wasn’t super popular at home. I would try again in instant pot but the farro took longer than usual & didn’t get tender enough. I just like it better cooked other ways.

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