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I made this last night for dinner. Halved the farro, garlic and onion since it’s just the two of us, but kept the same amount of chard and radicchio. The proportions were just right for us. I made the farro ahead of time and gently reheated it after chard and radicchio were finished, adding a little beef broth to moisten. Love the flavors of this recipe, looking forward to leftovers for lunch today!
Great recipe. I couldn’t find Farro in my local grocery store so I substituted barley which turned out well. I did find the radicchio to be a bit bitter but I added a bit of plain yogurt on top and it mellowed the dish out well. Also, awesome for breakfast with a poached egg on top.
An Epicurious recipe for farrotto with butternut squash (http://www.epicurious.com/recipes/food/views/Heirloom-Squash-Farrotto-361297) was my introduction to farro. Delicious and hearty – I recommend it.
The Swiss chard and radicchio in this sound fabulous. I’m eager to give it a try. Elise, your recipes never fail me. Thank you for your consistently fabulous blog.
Thank you Sandy!
Elise, this was fantastic. I hadn’t tried farro before but the ingredients were right up my alley so I gave it a shot. Paired it with the pork tenderloin with apples recipe. Great dinner for a crisp fall evening.
By the way, I’m a Sacramento native transplanted to Virginia so I appreciate getting a little bit of home from your blog.
This looks wonderful! I love the radicchio in this – it’s a favorite chicory of mine, cooked and raw. One of my favorite farro dishes is this Slow Cooker Farro and Cannellini Bean Soup. http://pinchandswirl.com/2014/02/slow-cooker-farro-cannellini-bean-soup-vegetables-parmesan/
It’s really good with shallots, cooked before adding the farro, and then add goats cheese and another cheese of your choice at end. Could also add mushrooms just after cooking shallots.
Tammy and I eat farro often. It’s adaptable to about anything you care to add, and it’s sturdy and forgiving. Well worth looking for, even if you have to go online to get it.
I love farrotto with parmesan and arugula, sometimes a little tuna mixed in. The chewy texture of farro is wonderful!
We like farro, but it is not sold in our grocery store. Because of that, I might try this recipe with barley or rice.
Is Farro gluten-free?
Hi Debbie, farro is not gluten-free.
Thank you, Elise. I could use quinoa is suppose.
We love farro and also love the One Pan Farro from Smitten Kitchen. Can’t wait to give this one a try!
I love farro and keep looking for new ways to cook with it. I’ve tried breakfast dishes, salads and main courses. My favorite is from Smitten Kitchen…her One Pan Farro with Tomatoes. It’s delicious and with a poached or fried egg on top, it’s a perfect light dinner.