Farro Verde with Feta and Olives

This side is so hearty it can easily double as a main

Farro, also known as pharaoh's wheat, is an ancient grain that's all the rage these days. For the unfamiliar, this grain is easy to cook at home and works in endless dishes. Like this hearty vegetarian side from Andrew Carmellini of Leuca in Brooklyn.

The water-to-grain ratio in this recipe cooks just like rice. But the grain can also be prepared like a pasta—in a substantial amount of water and then drained once tender. Feel free to serve hot or at room temperature. Also, we serve this dish as a composed side, but it's also the perfect base for your next grain bowl and can be loaded with a variety of seasonal roast vegetables on top.

To learn more, read "Side Effects."

Recipe adapted from Andrew Carmellini, Leuca, Brooklyn, NY

Farro Verde With Feta And Olives
4.7 from 28 ratings
This ancient grain mixed with fennel, celery, Castelvetrano olives and crumbled feta cheese is the elevated vegetarian side dish you can make for any occasion.
Prep Time
15
minutes
Cook Time
25
minutes
Servings
4
to 6 servings
Total time: 40 minutes
Ingredients
  • 3 cups water
  • Kosher salt, to taste
  • 1½ cups farro verde
  • 2 tablespoons olive oil
  • ½ cup celery, diced, leaves reserved for garnish
  • ½ cup fennel, diced, fennel fronds reserved for garnish
  • ¼ cup red onion, diced
  • ½ teaspoon freshly ground black pepper
  • ½ cup pitted Castelvetrano olives, quartered
  • 2 tablespoons parsley, roughly chopped
  • 1 tablespoon thyme leaves
  • Lemon juice, to taste
  • 2 tablespoons crumbled feta cheese, for garnish
Directions
  1. In a small saucepan, bring the water and salt to a boil over high heat, add the farro verde and bring the mixture to a boil. Reduce the heat to low, cover the pan partially with a lid and simmer until the farro verde is tender, 15 to 20 minutes.
  2. Meanwhile, sweat the vegetables: In a large sauté pan, heat the oil over medium heat. Add the celery, fennel and red onion, and cook until tender, 7 to 9 minutes.
  3. Add the cooked farro verde to the sauté pan along with the black pepper, olives and herbs. Season the farro verde mixture with salt and lemon juice. Transfer the farro verde to a serving platter and garnish with the feta cheese, celery leaves and fennel fronds, then serve.
Nutrition
Calories per Serving 221
Total Fat 7.9 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Cholesterol 4.6 mg
Total Carbohydrates 33.1 g
Dietary Fiber 5.6 g
Total Sugars 3.9 g
Sodium 481.4 mg
Protein 7.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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