Farro Verde with Feta and Olives

This side is so hearty it can easily double as a main
28 Ratings
100% would make again
How to Make Farro Verde with Feta and Olives
Photo: Tasting Table

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.

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Farro Verde with Feta and Olives

Recipe adapted from Andrew Carmellini, Leuca, Brooklyn, NY

Yield: 4 to 6 servings

Prep Time: 15 minutes, plus cooling and resting time

Cook Time: 25 minutes

Total Time: 40 minutes


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


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.

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