Farro with Swiss Chard and Radicchio

Prep the swiss chard and radicchio while the farro is cooking.

Farro comes in different forms, for this we are using pearled farro. If you are using a different type of farro, check the cooking time and instructions on the farro package.

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Serves 6 to 8


  • 4 tablespoons extra virgin olive oil, divided 2 Tbsp and 2 Tbsp
  • 1 medium onion, diced, about 1 1/2 cups
  • 6 garlic cloves, peeled and lightly crushed
  • 1 teaspoon kosher salt
  • 2 cups (1/2 pound) pearled farro
  • 4 cups water
  • 1 teaspoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 cups sliced swiss chard (center ribs removed)
  • 2 cups sliced radicchio
  • 1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried rosemary


1 Sauté onions and garlic: Heat 2 Tbsp of olive oil in a thick-bottomed 5 to 6 quart pot on medium high heat. Add the onions, and sauté for 3 to 4 minutes until softened. Add garlic cloves, reduce heat to medium, and cook for another 3 minutes.

2 Add farro, water, bay leaves, thyme salt, bring to simmer: Add farro and stir to coat. Add the water, bay leaves, thyme, and salt. Raise the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, cover, and let cook for 20 to 25 minutes, until the farro is cooked through.

farro-chard-radicchio-1 farro-chard-radicchio-2

3 Prep chard, radicchio: While the farro is cooking, prep the swiss chard and radicchio.

4 Remove cooked farro to a sheet pan to cool: Once the farro is done, remove the lid and check the moisture level. If there is still water in the pot, increase the heat to high to make it boil away. Then scoop out the farro onto a sheet pan to cool. At this point you can either remove the garlic cloves and discard, or keep them with the farro if you love garlic. Remove the bay leaves.

5 Add olive oil, then chard, then radicchio: In the same pan that you've used to cook the farro, heat the remaining 2 tablespoons of olive oil on medium high heat.

Add the swiss chard to the pan and toss to coat with the olive oil. Cook for a minute or two until the chard just begins to wilt.

Then add the radicchio to the pot, sprinkle with a pinch of salt and the rosemary leaves, and toss to combine. Cook for a few minutes until the radicchio is wilted. Remove from heat.

farro-chard-radicchio-3 farro-chard-radicchio-4

6 Stir cooked farro into wilted greens: Stir the farro back into the pot with the swiss chard and radicchio. Taste for seasoning, add more salt if needed, and serve.



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  • Mary from NJ

    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!

  • Sam Pendleton

    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.


  • Sandy H.

    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.

  • Illa Amerson

    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.


  • Marissa

    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/

  • Catherine

    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.

  • Estoy Listo

    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.

  • Caroline

    I love farrotto with parmesan and arugula, sometimes a little tuna mixed in. The chewy texture of farro is wonderful!

  • Renee

    We like farro, but it is not sold in our grocery store. Because of that, I might try this recipe with barley or rice.

  • Debbie

    Is Farro gluten-free?

    • Elise Bauer

      Hi Debbie, farro is not gluten-free.

      • Debbie

        Thank you, Elise. I could use quinoa is suppose.

  • Judy C

    We love farro and also love the One Pan Farro from Smitten Kitchen. Can’t wait to give this one a try!

  • Karen

    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.