Farro Recipes to Add Variety to Your Whole Grains

Farro is such a great grain to cook with because of its hearty texture and nutty flavor!

I turn to it often when I want a base for vibrant salads, a chewy addition to soups, or even a warm breakfast bowl.

It’s packed with protein, fiber, and minerals, which makes it a nourishing option that keeps me full and energized throughout the day.

I  love pairing farro with roasted vegetables, fresh herbs, and a bright vinaigrette, but it also works beautifully in creamy risottos.

Whenever I want a dish that feels both rustic and wholesome, farro is the grain that I reach for first!

1. Farro Salad with Roasted Grapes and Feta

There’s something about nutty farro and juicy roasted grapes—they just work together.

Roasting the grapes brings out their sweetness, and that plays off the grain in a way that’s hard to beat.

Feta jumps in with a salty punch that ties it all together.

If you’ve got time, toast the farro before cooking. It deepens the flavor and makes the salad pop a bit more.

For a twist, try mixing in greens like spinach or kale.

2. Creamy Mushroom and Pea Farro Risotto

You end up with a creamy, hearty texture from the farro, but it still feels lighter than classic rice risotto.

Farro’s nutty notes go hand-in-hand with mushrooms, giving the dish a rich, comforting vibe.

Peas add a pop of color and a little sweetness that balances out those earthy mushrooms.

If you want extra depth, use a mushroom-infused broth.

Stir in Parmesan at the end for a smooth, savory finish—it really brings it all together.

3. Farro Grain Bowl with Roasted Veggies and Tahini Dressing

Farro makes a solid base for grain bowls—it keeps its texture even after a couple days in the fridge.

Roasting the veggies draws out their sweetness, which plays nicely with the farro’s nuttiness.

Tahini dressing adds a creamy zing, and it clings to everything for balanced bites.

If you’re after crunch, roasted chickpeas do the trick.

Honestly, these bowls are meal prep gold—the flavors get even better overnight.

4. Farro and Lentil Soup with Fresh Herbs

This soup brings together hearty farro and protein-rich lentils for a meal that actually fills you up.

The chewy farro and soft lentils make a great team, texture-wise.

Toss in fresh herbs at the end to keep things bright and lively.

Turmeric adds warmth and a gorgeous color.

A little parmesan or a squeeze of lemon right before serving? Total game changer.

5. Mediterranean Farro Salad with Cucumber, Tomato, and Olives

Farro stands up to juicy veggies and tangy dressing, so the salad never gets soggy.

The chewy grain, crisp cucumber, and sweet tomato make for a nice balance in every bite.

Briny olives give it that pop of flavor that makes it taste so fresh.

Toss everything with olive oil and lemon for that classic Mediterranean brightness.

Chopped herbs right before serving? Always a good idea.

This one’s great for meal prep—farro keeps its chew even after a night in the fridge.

6. Farro and Butternut Squash Pilaf

Chewy farro and soft roasted butternut squash—it’s a texture thing, and it works.

The squash brings sweetness that plays off the grain’s nuttiness.

Toss in toasted walnuts or pecans for crunch. It’s worth it.

7. Farro Breakfast Porridge With Honey And Berries

Cooking farro into a porridge gives you a warm, hearty base with a chewy bite—way more interesting than oats, honestly.

Honey adds just enough sweetness without drowning out the grain’s flavor.

Fresh berries bring some brightness and a juicy pop that balances things out.

I like farro here because it keeps its texture, so the porridge never goes mushy.

For extra creaminess, stir in a splash of milk or almond milk right before serving—it just feels cozy.

8. Farro and Chickpea Stir-Fry with Garlic and Spinach

Farro holds up in a stir-fry, giving you a hearty base that doesn’t fall apart.

Chickpeas bring protein and a nutty flavor that works with the garlic.

Toss in spinach at the end to keep it vibrant and add a bit of earthiness.

9. Farro Risotto with Shrimp and Goat Cheese

Swapping farro for arborio rice gives risotto a nutty flavor and a bit more bite—makes the whole dish feel a little more special.

Shrimp cooks fast and brings a light sweetness that pairs with creamy goat cheese.

Add the goat cheese at the end so it melts in and gives you that rich, tangy finish.

Fresh basil or parsley on top brightens everything up—don’t skip it.

10. Farro and Roasted Mushroom Salad with Balsamic Glaze

Roasted mushrooms get deep and earthy, which pairs perfectly with farro’s nutty bite.

The balsamic glaze brings a tangy sweetness that ties the whole thing together.

Mix up your mushrooms for different textures and flavors—it keeps things interesting.

Cook the farro just until tender for a hearty, not heavy, salad.

Adding greens like spinach or arugula gives a fresh finish next to the roasted mushrooms.

11. Farro Tabbouleh

Tabbouleh with farro instead of bulgur gives you a fresh mix of parsley, mint, cucumber, tomato, and onion, but with a chewy twist.

Farro makes it heartier without losing that bright, refreshing vibe.

Cook the farro until it’s just tender—a little bite keeps things lively.

Lemon juice and olive oil bring it all together, letting the herbs and grain shine.

12. Farro and Sweet Potato Stew with Smoked Paprika

Farro’s nutty flavor and sweet potatoes just work together—especially with a little smoked paprika for warmth.

Sauté onions and garlic until golden before adding the paprika. It really deepens the flavor.

Swap in veggie broth if you want to keep it plant-based. You won’t lose any heartiness.

This stew is great for batch cooking—farro keeps its texture after reheating, which is always nice.

13. Farro Pasta with Cherry Tomatoes and Basil

You can use farro like pasta, and it soaks up sauce in a way that makes every bite count.

Cooking with cherry tomatoes gives you a light, fresh sauce that really sticks to the grains.

Adding basil at the end keeps things bright and aromatic.

Finish with parmesan for creamy, savory vibes that balance out the tomatoes.