50+ Nutritious Farro Dinner Recipes for Every Taste

Farro is quickly becoming a staple in kitchens around the world—and for good reason!

This ancient grain, rich in fiber, protein, and essential nutrients, is not only versatile but also adds a deliciously chewy texture to a variety of dishes.

From salads and soups to hearty main courses, farro’s nutty flavor and satisfying bite make it the perfect base for countless recipes.

This article brings you a curated collection of 50+ farro dinner recipes that are sure to inspire your meals.

Whether you’re looking for a comforting winter stew, a fresh summer salad, or a unique twist on a classic dish, you’ll find something here to suit your taste.

These recipes make use of farro in creative ways that elevate your dinner routine with healthy, easy-to-follow options.

Join us as we dive into this nutritious grain and discover how farro can transform your dinners into memorable meals that are as good for your body as they are for your taste buds!

50+ Nutritious Farro Dinner Recipes for Every Taste

With over 50 delicious dinner ideas featuring farro, your options are practically limitless.

Whether you’re a fan of bold flavors, seasonal ingredients, or cozy comfort foods, there’s a farro recipe to match every mood and craving.

Not only does this nutrient-dense grain provide the fiber and protein your body craves, but it also brings a wonderful texture and flavor to each dish, allowing you to create meals that are satisfying and wholesome.

Incorporating farro into your dinners is a great way to enjoy a versatile, healthful ingredient that’s easy to cook and pairs well with nearly any flavor profile.

By exploring the recipes in this article, you’ll be able to bring variety and excitement to your dinner table night after night.

Try out these farro recipes and make each meal memorable with the wholesome goodness of this ancient grain!

Roasted Vegetable Farro Bowl with Lemon Tahini Dressing

This roasted vegetable farro bowl brings a medley of vibrant flavors and textures to the dinner table. Nutty, chewy farro provides the perfect base, complemented by roasted sweet potatoes, bell peppers, zucchini, and cherry tomatoes. Tossed with a creamy, tangy lemon tahini dressing, this bowl is rich in fiber, vitamins, and plant-based protein, making it ideal for a wholesome, well-rounded dinner.

Ingredients:

For the Roasted Vegetables:

• 1 large sweet potato, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Farro:

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• Pinch of salt

For the Lemon Tahini Dressing:

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 small garlic clove, minced
• Salt and pepper to taste
• 2-4 tbsp water, as needed for consistency

Instructions:

1. Prepare the Farro: In a medium saucepan, combine farro, water or vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the farro is tender. Drain any excess liquid and set aside.
2. Roast the Vegetables: Preheat oven to 400°F (200°C). Place sweet potatoes, bell peppers, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil, then season with salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly. Roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
3. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and minced garlic. Slowly add water, one tablespoon at a time, until the dressing reaches a creamy, pourable consistency. Adjust seasoning with salt and pepper.
4. Assemble the Bowl: In a large bowl or individual serving bowls, combine farro and roasted vegetables. Drizzle with lemon tahini dressing and toss to coat. Serve warm, garnished with fresh herbs if desired.

This roasted vegetable farro bowl is a nutrient-packed meal that’s perfect for a cozy weeknight dinner. The tangy, creamy dressing enhances the earthy flavors of the farro and the natural sweetness of the roasted vegetables. With each bite, you’ll enjoy a balance of flavors that feels both nourishing and satisfying, making it a go-to option for a plant-based, whole-grain dinner.

Creamy Mushroom and Spinach Farro Risotto

This creamy mushroom and spinach farro risotto offers a healthier spin on classic risotto, replacing Arborio rice with hearty farro. With its chewy texture and nutty taste, farro pairs beautifully with sautéed mushrooms, fresh spinach, and a touch of Parmesan for a savory, comforting meal. This dish is an excellent choice for anyone craving a comforting, nutrient-dense dinner.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• 1 cup fresh spinach, chopped
• ¼ cup white wine (optional)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Farro: In a medium saucepan, bring the broth to a simmer. Add the farro and cook over medium heat, stirring occasionally, until the farro is tender and most of the liquid has been absorbed, about 25-30 minutes. Add extra broth or water if needed. Once cooked, set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes. Add the sliced mushrooms and cook for 5-6 minutes, until they are browned and tender.
3. Combine and Finish the Risotto: If using, pour the white wine into the skillet, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes. Add the cooked farro and spinach, stirring until the spinach wilts. Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
4. Serve: Spoon the risotto onto plates or bowls, garnished with fresh parsley. Serve warm.

This creamy mushroom and spinach farro risotto is both hearty and healthy, offering a new way to enjoy risotto without sacrificing flavor. The tender mushrooms and fresh spinach meld perfectly with the nutty farro, while the Parmesan adds a touch of richness. It’s a comforting, delicious dish that can transform any evening into a cozy, memorable dinner.

Mediterranean Farro Stuffed Peppers

Mediterranean-inspired farro stuffed peppers bring a delightful burst of flavors and colors to the dinner table. Filled with a mix of farro, chickpeas, tomatoes, olives, and herbs, these peppers are hearty, nutritious, and brimming with Mediterranean flavors. Ideal for a meat-free dinner, this dish is high in fiber and plant-based protein, making it both satisfying and delicious.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup farro, rinsed
• 3 cups vegetable broth
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, sliced
• ¼ cup crumbled feta cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the Farro: In a medium saucepan, bring vegetable broth to a boil. Add farro and simmer until tender, about 25-30 minutes. Drain any excess liquid and set aside.
2. Prepare the Stuffing: In a large bowl, combine cooked farro, chickpeas, cherry tomatoes, olives, feta cheese, olive oil, garlic, and oregano. Season with salt and pepper.
3. Stuff the Peppers: Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish. Spoon the farro mixture into each pepper, packing it tightly. Cover the baking dish with foil.
4. Bake the Peppers: Bake for 30-35 minutes, until the peppers are tender. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
5. Serve: Garnish with fresh basil or parsley before serving. Serve warm.

These Mediterranean farro stuffed peppers make a vibrant and satisfying dinner that’s as beautiful as it is delicious. The combination of tender bell peppers with the savory farro stuffing creates a balanced and hearty meal rich in flavor and nutrition. Perfect for a light yet filling dinner, these stuffed peppers are a delicious way to incorporate farro and Mediterranean ingredients into your meal rotation.

Lemon Herb Farro with Grilled Shrimp

This lemon herb farro with grilled shrimp is a fresh, zesty dish that’s perfect for a light yet satisfying dinner. The nutty farro is infused with lemon zest and herbs, providing a flavorful base that pairs wonderfully with succulent, seasoned shrimp. This high-protein meal is ideal for a balanced, nutritious dinner that feels both vibrant and filling.

Ingredients:

For the Farro:

• 1 cup farro, rinsed
• 3 cups chicken or vegetable broth
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

For the Grilled Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Cook the Farro: In a medium saucepan, bring broth to a boil. Add the farro and reduce to a simmer, cooking for 25-30 minutes until tender. Drain any excess liquid and fluff with a fork. Stir in lemon zest, parsley, dill, salt, and pepper. Set aside.
2. Prepare and Grill the Shrimp: In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, until they are pink and cooked through.
3. Serve: Plate the lemon herb farro and top with grilled shrimp. Garnish with extra lemon wedges and fresh herbs if desired.

his lemon herb farro with grilled shrimp is a delightful, protein-rich meal that’s full of fresh, tangy flavors. The zesty lemon, herbs, and perfectly grilled shrimp make this dish both refreshing and satisfying. It’s a perfect choice for a healthy, light dinner that doesn’t compromise on flavor.

Farro and Vegetable Stir-Fry with Sesame Ginger Sauce

This farro and vegetable stir-fry combines the heartiness of farro with the flavors of an Asian-inspired sesame ginger sauce. Packed with colorful vegetables like bell peppers, carrots, and snow peas, this stir-fry is both visually appealing and nutritionally balanced. The sesame ginger sauce gives it an umami-rich flavor, making it a fantastic alternative to a traditional rice-based stir-fry.

Ingredients:

For the Stir-Fry:

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 large carrot, julienned
• 1 cup snow peas
• 1 cup broccoli florets
• 2 green onions, sliced

For the Sesame Ginger Sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp honey or maple syrup
• 1 clove garlic, minced

Instructions:

1. Cook the Farro: In a medium saucepan, bring water or vegetable broth to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid and set aside.
2. Prepare the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, honey, and minced garlic. Set aside.
3. Stir-Fry the Vegetables: In a large skillet or wok, heat sesame oil over medium-high heat. Add bell pepper, carrot, snow peas, and broccoli. Stir-fry for 5-7 minutes until the vegetables are crisp-tender.
4. Combine and Serve: Add the cooked farro and sesame ginger sauce to the skillet, stirring to coat evenly. Cook for another 2 minutes, then garnish with green onions before serving.

This farro and vegetable stir-fry with sesame ginger sauce is a quick, nutritious, and flavorful dinner that’s perfect for busy weeknights. The tender-crisp vegetables combined with the hearty farro and umami-rich sauce make this dish satisfying and delicious. It’s a great plant-based option that’s packed with protein, fiber, and vibrant colors.

Farro-Stuffed Acorn Squash with Cranberries and Walnuts

This farro-stuffed acorn squash with cranberries and walnuts is a hearty, seasonal dinner that’s perfect for colder months. The sweetness of roasted acorn squash pairs beautifully with the nutty farro, tart cranberries, and crunchy walnuts. This recipe is an excellent choice for a nutrient-dense, plant-based dinner that feels cozy and comforting.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup farro, rinsed
• 3 cups vegetable broth
• ¼ cup dried cranberries
• ¼ cup walnuts, chopped
• 1 small onion, chopped
• 1 tsp dried thyme
• ½ tsp cinnamon
• Fresh parsley for garnish

Instructions:

1. Roast the Squash: Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil, then season with salt and pepper. Place on a baking sheet, cut side up, and roast for 30-35 minutes, until tender.
2. Cook the Farro: In a medium saucepan, bring vegetable broth to a boil. Add the farro and simmer for 25-30 minutes until tender. Drain any excess liquid and set aside.
3. Prepare the Stuffing: In a skillet, heat a drizzle of olive oil over medium heat. Sauté the onion until soft, about 4-5 minutes. Add the cooked farro, dried cranberries, walnuts, thyme, and cinnamon, stirring to combine.
4. Stuff the Squash and Serve: Fill each acorn squash half with the farro mixture, pressing gently to pack it. Return to the oven for 10 more minutes to allow the flavors to meld. Garnish with fresh parsley before serving.

This farro-stuffed acorn squash with cranberries and walnuts is a festive and satisfying dinner that’s perfect for the fall and winter seasons. The combination of sweet roasted squash with the savory farro stuffing creates a comforting, delicious meal that’s high in fiber, antioxidants, and plant-based protein. It’s a wholesome, visually stunning dish that brings warmth to any dinner table.

Creamy Mushroom and Spinach Farro Risotto

This creamy mushroom and spinach farro risotto offers a wholesome, comforting twist on classic risotto. Farro provides a delightful nutty taste and chewy texture, while mushrooms add umami and spinach contributes a fresh earthiness. It’s a creamy, hearty meal perfect for cozy nights and packed with fiber, protein, and rich flavors.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups cremini mushrooms, sliced
• ½ cup white wine (optional)
• 2 cups baby spinach
• ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Farro: In a medium saucepan, bring vegetable broth to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid and set aside.
2. Prepare the Base: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant, about 3 minutes. Add the mushrooms and cook for another 5-7 minutes, until softened and slightly golden.
3. Combine and Simmer: Pour in the white wine and let it simmer until reduced, about 2 minutes. Add the cooked farro and spinach to the skillet, stirring until spinach wilts.
4. Finish and Serve: Stir in Parmesan (or nutritional yeast), and season with salt and pepper. Serve hot, garnished with fresh parsley.

This creamy mushroom and spinach farro risotto is a warm, comforting dish with layers of flavor and a creamy consistency. The combination of earthy mushrooms, tender spinach, and nutty farro makes it a delightful, satisfying dinner that’s both healthy and indulgent.

Mediterranean Farro Salad with Roasted Vegetables

This Mediterranean farro salad with roasted vegetables is a vibrant, flavorful dish that’s perfect for any season. Packed with colorful roasted vegetables, tangy feta, olives, and fresh herbs, this salad is a nutrient-dense meal that highlights the nutty taste of farro. It’s a wholesome option for a lighter dinner or a perfect meal prep option that tastes great the next day.

Ingredients:

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, chopped
• 2 tbsp olive oil, divided
• Salt and pepper to taste
• ¼ cup crumbled feta cheese (optional)
• ¼ cup Kalamata olives, sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp balsamic vinegar or lemon juice

Instructions:

1. Cook the Farro: In a medium saucepan, bring water or vegetable broth to a boil. Add farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid and set aside.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss bell pepper, zucchini, cherry tomatoes, and red onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and slightly caramelized.
3. Assemble the Salad: In a large bowl, combine the cooked farro, roasted vegetables, feta, olives, parsley, and mint. Drizzle with remaining olive oil and balsamic vinegar or lemon juice. Toss to coat.
4. Serve: Serve warm or at room temperature as a main dish or side.

This Mediterranean farro salad with roasted vegetables is a vibrant and nutritious dish bursting with flavors. It’s perfect for a healthy, satisfying dinner that combines the nutty, chewy farro with fresh herbs and roasted vegetables. The olives and feta add an extra tang that makes this dish irresistibly delicious.

Farro Stuffed Peppers with Italian Sausage and Mozzarella

These farro stuffed peppers with Italian sausage and mozzarella offer a deliciously hearty, cheesy meal that’s packed with savory Italian flavors. The farro absorbs the rich flavors of sausage, tomatoes, and herbs, making each bite deeply satisfying. This dish is a great option for an easy weeknight dinner that’s filling, balanced, and incredibly flavorful.

Ingredients:

• 4 large bell peppers, tops removed and seeds scooped out
• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 1 tbsp olive oil
• ½ lb Italian sausage, crumbled (or plant-based sausage for vegetarian)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Cook the Farro: In a medium saucepan, bring water or vegetable broth to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid and set aside.
2. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add sausage, cooking until browned. Add onion and garlic, cooking until softened, about 3 minutes. Stir in cooked farro, tomatoes, Italian herbs, salt, and pepper.
3. Stuff the Peppers: Preheat the oven to 375°F (190°C). Spoon the sausage and farro mixture into each bell pepper, packing it down slightly. Place the stuffed peppers in a baking dish and cover with foil.
4. Bake and Finish: Bake for 25-30 minutes, then uncover and sprinkle mozzarella cheese on top. Bake for an additional 10 minutes, until cheese is melted and bubbly.
5. Serve: Garnish with fresh basil and serve warm.

These farro stuffed peppers with Italian sausage and mozzarella are a delightful, comforting dish packed with rich Italian flavors. The combination of tender bell peppers, savory sausage, and gooey melted mozzarella creates a satisfying dinner that’s as nutritious as it is delicious. This recipe is perfect for a hearty weeknight meal the whole family will enjoy.

Lemon Herb Farro with Grilled Shrimp

Lemon herb farro with grilled shrimp is a fresh and light dinner option that combines bright flavors and tender textures. The farro is infused with lemon and herbs, making it a perfect base for succulent grilled shrimp. This dish is quick to prepare, and the zesty lemon, garlic, and fresh herbs bring a Mediterranean-inspired touch to your dinner table.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth or water
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Lemon wedges for garnish

Instructions:

1. Cook the Farro: In a medium saucepan, bring the vegetable broth or water to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid.
2. Marinate the Shrimp: In a bowl, combine 1 tbsp olive oil, garlic, lemon zest, salt, and pepper. Toss the shrimp in the marinade and set aside for 10 minutes.
3. Grill the Shrimp: Heat a grill pan or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
4. Combine and Serve: In a large bowl, toss the cooked farro with remaining olive oil, lemon juice, parsley, and dill. Place the grilled shrimp on top and garnish with lemon wedges.

This lemon herb farro with grilled shrimp is a bright and refreshing dinner option that’s perfect for warm evenings or a light meal. The zesty lemon and fresh herbs enhance the nutty farro, and the grilled shrimp adds a satisfying, protein-rich touch. It’s a delicious, easy-to-prepare meal with a hint of Mediterranean flavor.

Spicy Farro and Chorizo Skillet

This spicy farro and chorizo skillet is a robust, flavorful dish that combines the chewy texture of farro with the bold flavors of chorizo, bell peppers, and tomatoes. With a hint of heat and rich, savory taste, this skillet meal is satisfying and filling. It’s a perfect option for anyone craving a dinner with a little spice and lots of flavor.

Ingredients:

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 1 tbsp olive oil
• 1/2 lb chorizo sausage, crumbled (or plant-based chorizo for vegetarian)
• 1 bell pepper, diced
• 1 small onion, diced
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Cook the Farro: In a medium saucepan, bring water or vegetable broth to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid.
2. Cook the Chorizo and Vegetables: In a large skillet, heat olive oil over medium heat. Add the chorizo and cook until browned. Add bell pepper and onion, cooking until softened, about 5 minutes.
3. Combine and Simmer: Add diced tomatoes, cooked farro, smoked paprika, salt, and pepper to the skillet. Simmer for 10 minutes, allowing flavors to meld.
4. Serve: Garnish with fresh cilantro or parsley and serve warm.

This spicy farro and chorizo skillet is a bold, hearty meal that’s perfect for those who love a little kick in their dinner. The smoky chorizo, vibrant bell peppers, and nutty farro create a filling and flavorful combination. It’s an easy, one-pan meal that will quickly become a weeknight favorite.

Farro Stuffed Acorn Squash with Sage and Apple

This farro stuffed acorn squash with sage and apple is a warm, comforting meal that captures the flavors of fall. The sweet acorn squash is filled with a savory-sweet farro mixture, including tart apples, earthy sage, and crunchy pecans. It’s a perfect dinner for a cozy night in, full of nutritious ingredients and satisfying textures.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup farro, rinsed
• 3 cups vegetable broth or water
• 1 apple, diced
• 1 small onion, diced
• 1 tbsp fresh sage, chopped
• 1/4 cup pecans, chopped
• 1/4 cup dried cranberries (optional)

Instructions:

1. Roast the Squash: Preheat the oven to 400°F (200°C). Brush the acorn squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes, until tender.
2. Cook the Farro: In a medium saucepan, bring vegetable broth or water to a boil. Add farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid.
3. Prepare the Filling: In a skillet, sauté the onion until softened. Add diced apple, sage, cooked farro, pecans, and cranberries, stirring to combine. Season with salt and pepper.
4. Stuff and Serve: Fill each roasted squash half with the farro mixture. Serve warm, garnished with extra sage if desired.

This farro stuffed acorn squash with sage and apple is a delicious, seasonal dish that’s as visually appealing as it is flavorful. The sweet, roasted squash pairs beautifully with the savory-sweet farro stuffing, making it a satisfying dinner that’s perfect for chilly nights. It’s a wholesome, nutrient-rich meal that brings the best of fall to your plate.

Italian Farro and Sausage Stuffed Peppers

Italian farro and sausage stuffed peppers are a wholesome, delicious option for anyone craving Italian flavors with a healthy twist. This recipe combines farro with Italian sausage, tomatoes, and mozzarella, all stuffed into vibrant bell peppers. It’s an ideal meal for those looking for a balanced dish that’s easy to make and bursting with Italian flair.

Ingredients:

• 1 cup farro, rinsed
• 3 cups water or chicken broth
• 4 large bell peppers, tops removed and seeds cleaned out
• 1 lb Italian sausage (mild or spicy), crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Cook the Farro: In a medium saucepan, bring water or chicken broth to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid.
2. Prepare the Sausage Mixture: In a large skillet, cook the Italian sausage until browned. Add the onion and garlic, cooking until softened, about 3-4 minutes. Stir in diced tomatoes, Italian seasoning, salt, and pepper.
3. Combine and Stuff: Mix the cooked farro with the sausage mixture. Stuff each bell pepper with the farro and sausage mixture, then top with mozzarella.
4. Bake: Preheat the oven to 375°F (190°C). Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake an additional 10 minutes to melt the cheese.
5. Serve: Garnish with fresh basil and serve warm.

These Italian farro and sausage stuffed peppers are a satisfying meal, perfect for anyone who loves classic Italian flavors with a nutritious touch. The combination of farro, savory sausage, and melted mozzarella creates a comforting and balanced dish that’s packed with protein and fiber. It’s a perfect, easy-to-make recipe that the whole family will enjoy.

Curry Farro with Roasted Vegetables

This curry farro with roasted vegetables is a vibrant, plant-based dinner that combines the warmth of curry with the heartiness of farro and roasted veggies. The curry flavor infuses every bite, while the variety of roasted vegetables adds sweetness, texture, and color. It’s a nourishing, filling dish that’s both delicious and visually stunning.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth or water
• 1 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 cup diced carrots
• 1 cup cauliflower florets
• 1 cup diced sweet potato
• 1/4 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Cook the Farro: In a medium saucepan, bring vegetable broth or water to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss carrots, cauliflower, and sweet potato with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, until golden and tender.
3. Combine and Season: In a large bowl, combine cooked farro with roasted vegetables. Stir in curry powder, turmeric, coconut milk, and additional salt and pepper to taste.
4. Serve: Garnish with fresh cilantro and serve warm.

This curry farro with roasted vegetables is a comforting, colorful dish that’s full of flavor and nutrients. The creamy coconut milk and warm curry spices complement the chewy farro and tender roasted vegetables perfectly, making it a satisfying, plant-based dinner option. It’s both nutritious and bursting with exotic flavors that everyone will love.

Farro and Mushroom Stroganoff

Farro and mushroom stroganoff is a hearty, earthy dish inspired by the classic Russian stroganoff. Here, tender mushrooms and a creamy sauce are paired with farro for added texture and depth. This dish is creamy, savory, and full of umami flavor, perfect for cozying up on a chilly evening.

Ingredients:

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 1 tbsp olive oil
• 1 tbsp butter (or olive oil for vegan)
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup sour cream (or vegan sour cream)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the Farro: In a medium saucepan, bring water or vegetable broth to a boil. Add the farro, reduce to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid.
2. Sauté the Mushrooms: In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and cook until browned and tender, about 5-6 minutes. Add onion and garlic, cooking until softened.
3. Make the Sauce: Pour in the vegetable broth and let it reduce slightly. Stir in the sour cream, mixing until well combined, and season with salt and pepper.
4. Combine and Serve: Add the cooked farro to the skillet, tossing to coat in the sauce. Serve warm, garnished with fresh parsley.

This farro and mushroom stroganoff is a rich, comforting dish that’s perfect for mushroom lovers. The creamy sauce and earthy mushrooms meld beautifully with the nutty farro, creating a satisfying, plant-based dinner that’s both filling and flavorful. It’s an ideal dish for a cozy night in, bringing all the warmth and comfort of traditional stroganoff with a wholesome twist.

Note: More recipes are coming soon!