Sarra Ina Garten farro recipes make the most of this nutty, chewy ancient grain in everything from warm soups to bright, herb-filled salads. Here you’ll find her hearty mushroom farro soup alongside her most popular farro salads, plus a cozy baked farro that’s perfect for cooler weather.
1. Mushroom Farro Soup
Cremini mushrooms simmered with carrots, celery, garlic, and thyme in a rich broth with tender farro, diced tomatoes, and a touch of red pepper flakes for warmth. The farro adds a satisfying chewy texture that turns a simple vegetable soup into something much more filling. Ready in about an hour, this is an easy weeknight dinner that reheats beautifully.
2. Charlie Bird’s Farro Salad
Pearled farro simmered in apple cider and water until tender, then tossed warm with a bright lemon vinaigrette and finished with roasted pistachios, fresh parsley, mint, cherry tomatoes, radishes, baby arugula, and shaved Parmesan. The apple cider gives the farro a subtle sweetness that pairs beautifully with the peppery arugula and salty cheese. Ina calls this her favorite side dish ever, and it comes together in about an hour with only 15 minutes of active work.
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3. Farro Tabbouleh With Feta
Chickpeas, hothouse cucumbers, scallions, and generous handfuls of fresh parsley and mint are tossed with warm farro and a tangy lemon and olive oil dressing, then folded with cubed feta and briny Kalamata olives. The feta stays in cubes rather than crumbles, so you get creamy, salty bites throughout the salad. Done in about 40 minutes, this one works as a hearty vegetarian main or a side that feeds a crowd.
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4. Baked Farro and Butternut Squash
Nutty farro simmered in chicken stock with sautéed onion and thyme, then topped with butternut squash, crispy bacon, and Parmesan and baked in a Dutch oven until golden and bubbly. The squash gets tender and sweet while the farro soaks up all the savory stock underneath. This is a make-ahead dish you can assemble up to two days before baking, making it ideal for holiday dinners or busy weeknights.
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5. Wheatberry and Farro Salad
Chewy wheatberries and farro cooked separately, then tossed with sautéed red onion, balsamic vinegar, olive oil, scallions, diced red bell pepper, carrot, and fresh parsley. The balsamic dressing soaks into the warm grains and gives the whole salad a rich, tangy depth. Ready in about an hour and a half including resting time, and it tastes even better after sitting at room temperature.
